The Best Slow Cooker Venison Stew

• 2 pounds venison roast or steak,, can use beef for stew
• olive oil
• house seasoning *, or just sprinkle on some salt, pepper, and garlic powder
• 5 potatoes cubed
• 4 carrots sliced in rounds
• 2 celery ribs, sliced
• 1 onion diced
• 4 cloves garlic minced
• 1/4 cup butter 1/2 stick
• 15 ounces diced tomatoes
• 2 teaspoons creole seasoning I use 2 tsp
• 2 bay leaves
• 1 teaspoon seasoned salt
• ground black pepper Freshly, to taste
• water

1. Brown meat in about 2 Tbsp. olive oil in skillet. Sprinkle meat with house seasoning while browning.
2. Combine all ingredients except water in large slow cooker. Then almost cover the ingredients with water.
3. Cover slow cooker. Cook on low 8-10 hours. Take out any large chunks of meat and shred/chop before returning to the stew. Remove bay leaves before serving.
4. *House Seasoning:nn1/4 cup saltnn1 Tbsp. black peppernn1 Tbsp. garlic powdernnStir the ingredients together and store in shaker or other container.

venison roast, olive oil, house seasoning, potatoes, carrots, celery, onion, garlic, butter, tomatoes, creole seasoning i, bay leaves, salt, ground black pepper, water

Taken from www.yummly.com/recipe/The-Best-Slow-Cooker-Venison-Stew-1166285 (may not work)