Ingredients: 1 onion, halved, thinly sliced 2 medium carrots, peeled, thinly sliced 2 large all-purpose potatoes, cut in 1/2-inch chunks 1 3/4 pounds venison stew meat (in chunks) 1 cup dried cherries 1 bay leaf Several sprigs fresh thyme or 1 teaspoon dried 2 garlic cloves, minced 1 cup strong beef broth 1 1/2 cups dry red wine 2 tablespoons (packed) golden brown sugar 1 teaspoon salt Freshly ground black pepper 1 1/2 teaspoons Worcestershire sauce 3 tablespoons all-purpose flour 2 teaspoons tomato paste Directions:1. Put the vegetables, meat, cherries, herbs, and garlic in a 4 1/2 - 6-quart slow cooker. Add stock, wine, brown sugar, salt, pepper and Worcestershire sauce. Mix with a wooden spoon. Cover and cook on low setting for 8 to 9 hours. If possible, stir once an hour toward the end of cooking. 2. Ladle about 3/4 cup stew broth into a small bowl. Whisk in flour and tomato paste. Stir back into cooker. Cover and heat 30 minutes longer, then serve. |