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Ancho Chile Venison Stew for 5-6 Qt. Slow Cooker

Ancho Chile Venison Stew for 5-6 Qt. Slow Cooker

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1-1 1/2 lb venison - cut into large cubes
  • 5 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, chopped
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp chili flakes
  • 1 14 oz can fire roasted tomatoes (with juice)
  • 3/4 cup dark beer
  • 2 cups beef stock
  • 1 14 oz can black beans (rinsed and drained)
  • 1 14 oz can cooked corn kernels (drained)
  • 2 tbsp honey
  • 1/4 tsp ancho chile seasoning

Directions

1. Season stew meat with salt and pepper.  Heat 2 tbsp olive oil in large skillet over medium-high heat.  When oil is hot, add about 1/3 of meat to skillet and brown on all sides.  Remove meat with slotted spoon and repeat with the remaining meat, adding additional olive oil if necessary.

2. When all meat has been browned and removed from skillet, add the onion and garlic and sauté for approximately 2-3 minutes.  Remove skillet from stovetop, then add canned tomatoes, chili flakes, red pepper flakes and stir to combine.

3. Transfer mixture into crock and place crock into the base of the slow cooker.  Add beef stock.  Cook for HIGH for 4 hours or LOW for 6 hours.

4. During the last hour of cooking, fold in canned black beans, canned corn, ancho chile seasoning and honey.

5. Adjust seasoning with salt/pepper as desired.

Servings: 6

Nutritional Information:
Calories 404.32 • Calories From Fat (33%) 133.16 • Total Fat 15g 23% • Saturated Fat 2.44g 12% • Cholesterol 20.41mg 7% • Sodium 433.97mg 18% • Potassium 669.92mg 19% • Total Carbohydrates 33.41g 11% • Fiber 8.01g 32% • Sugar 7.08g • Protein 34.52g 69%

This recipe was developed by Hamilton Beach Brands, Inc.

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