Venison Stew

3 lb Venison, or beef
1/2 cup flour with 1 tsp salt and 1/2 tsp pepper
1 T olive oil
4 cups beef broth
1/2 cup fresh parsley
2 medium onions, cut in 1" pieces
1 lb carrots, cut
1 lb parsnips, cut
1 lb potatoes, cut
1 bay leaf

Coat the meat with seasoned flour. Heat 1/2 T olive oil in large skillet. Brown half of the meat repeating the process with remaining oil and meat. Place in slow cooker. Add 1 cup broth to pan to get any bits off the bottom. Add to slow cooker with remaining broth, herbs and vegetables. Season with salt and pepper to taste. Cook on low for 8-10 hours.

Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user KEVOLD.