I’m mashing up my recipes for Earthy Venison Stew and Beef Barley Stew, neither of which were cooked in a slow cooker. In my multi-cooker/slow cooker I’ll be able to brown the meat and onion in the cooker before adding the other ingredients and turning to the slow cooking option. The saute function browns at 350º and the high setting of the slow cooker function cooks at 212º. The high setting results in a continuous low simmer.
The dried cherries are indispensable.
Venison Barley Stew
- 2 lbs cubed venison or beef, shaken with 1/3 cup flour, salt and pepper
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 bay leaf
- 3/4 cup medium pearled barley
- 1 1/2 cups fresh green beans cut in one inch pieces
- 1/2 cup dried cherries
- 4-6 cups stock (I used 4 cups pheasant stock and 2 cups beef stock)
- Brown flour-coated meat in olive oil. Add chopped onion and garlic and saute until translucent. Stir in tomato paste and saute for another minute.
- Add bay leaf, barley, beans, and cherries. Stir in stock; it should cover all ingredients.
- Slow cook on high 4 hours.