This easy chuck in stew does take 6 hrs to cook but once you have switched it on, it can be left and life can carry on. It’s ma great weekend or mid-week go to when work is busy and you still want a delicious, nourishing meal to enjoy. packed with iron, essential amino acids and high in protein.
Ingredients:
1 shoulder or 800g diced venison
1 leek roughly chopped
1 onion chopped
2 carrots chopped
2 garlic cloves
2 inch fresh ginger
2 glasses red wine
1 ltr bone broth stock ( I used lamb stock, but chicken or beef is fine too)
salt & pepper
Slow cooker needed for this recipe
Method:
- Add the roughly chopped vegetables to the slow cooker and place the venison on top.
- Season well and pour over the wine and stock.
- Turn the slow cooker to High and cook for 6 hours.
- Turn the slow cooker down to low while you cook the mashed potatoes and steamed broccoli.
- If you would like the stew thicker, mix 1 spoon of cornflour with a little water to make a paste and pour this into the stew.
- Mix throughly until the stew thickens.
Serve this delicious stew with mashed potatoes and seasonal purple sprouting broccoli
