Slow Cooker Venison Stew

• 1 lb. venison tenderloin, frozen, cut into cubes
• 1 small onion, diced
• 1 pkg. Lipton onion soup
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. thyme
• 6 c. water (plus or minus)
• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 (16 oz.) can green beans
• 1 (16 oz.) can whole kernel corn
• 1 (8 oz.) can sweet peas
• 1/4 c. flour and 1/2 c. water, mixed

1. In slow cooker, mix onion soup, salt, pepper, thyme and diced onion with approximately 2 cups water.
2. Stir until onion soup is smooth.
3. Add venison, potatoes and carrots; stir to mix. Depending on size of slow cooker used, add remaining water until ingredients are covered 1/2-inch.
4. Cover and cook on medium setting for 6 to 7 hours (on high for 4 hours).
5. Meat does not have to be browned and cooking it frozen makes it more tender.

tenderloin, onion, onion soup, salt, pepper, thyme, water, potatoes, carrots, green beans, whole kernel corn, sweet peas, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409124 (may not work)