Two-tone Potato Stew

Two-tone Potato Stew
with venison

1 pounds venison loin, cubed
1 Tbsp Worcestershire sauce
3 tsp Cholula hot sauce
1 (16 oz) can stewed tomatoes
1 (14 oz) can beef broth
1 tsp fresh oregano, snipped
1 tsp fresh thyme, snipped
2 garlic cloves, minced
½ tsp paprika
2 cups water
2 Russet potatoes, peeled and cubed
2 Sweet potatoes, peeled and cubed
1 sweet yellow onion, chopped
2 Tbsp cornstarch
1/4 cup cold water
Salt and black pepper to taste

1. Place venison, Worcestershire, Cholula, tomatoes, broth, oregano, thyme, garlic, paprika, potatoes and onions in slow cooker. Set to high, cook 4 hours.
2. Reduce to low heat.
3. Whisk together cornstarch and water and stir into stew. Season with salt and pepper. Cook an additional 4 hours.

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