Slow Cooker Venison Stew

• 2 cups yukon gold potatoes, peeled and cubed
• 2 cups cremini mushrooms, quartered
• 1 cup onion, 1-inch cubed
• 1 cup celery, 1-inch sliced
• 1 cup carrot, 1-inch sliced
• 1/3 cup tomato paste
• 2 teaspoons fresh oregano, chopped
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 2 large garlic cloves, minced
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 lb venison tenderloin, cut into 1 1/2-inch pieces
• 1 tablespoon canola oil
• 1 cup brown ale, like Newcastle
• 1 (14 ounce) can low sodium beef broth

1. Layer first 14 ingredients in an electric slow cooker.
2. Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
3. Yield: 6 servings (each about 1 1/4 cups).

gold potatoes, cremini mushrooms, onion, celery, carrot, tomato paste, fresh oregano, sugar, fresh thyme, fresh rosemary, fresh ground black pepper, salt, garlic, bay leaf, flour, salt, black pepper, tenderloin, canola oil, brown ale, beef broth

Taken from www.food.com/recipe/slow-cooker-venison-stew-247033 (may not work)