yummy beef or venison stew

Beef

Yummy Beef or Venison Stew

Drescription

A versatile stew made with either beef or venison, slow-cooked with vegetables and herbs for a rich, hearty dish.

Ingredients

3 pounds venison (deer meat) 7 cups water as needed
5 cubes beef bouillon cube 1 onion, thinly sliced
1/3 cup all-purpose flour
2 tablespoons vegetable oil 1 1/2 cups sliced carrots
1 1/2 cups chopped celery 1 1/2 cups potatoes, cubed 1/2 cup all-purpose flour
1 cup hot water

Directions

Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

Potato Peel Breakfast Nachos

Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let’s use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let’s use the peels of potatoes. Don’t worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don’t forget all those leftover herbs that you bought for a particular recipe and don’t know how to use up. Let’s Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.