Crock Pot Venison Stew II

This venison stew is easy to put together in the morning on a cold day and enjoy that evening. 

2 pounds venison stew meat cut, into cubes
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced, or 1 pound bag baby carrots
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas (optional)
2 cups fresh mushrooms, sliced (optional)
salt and pepper to taste
1/2 cup cornstarch
1 cup cold water

Combine the venison meat, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a crock pot. Pour in just enough water to cover.  Cover and cook on high until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.

Spoon  off excess fat that rises to  the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and cold water. Stir this into stew, increase heat to High, and cook, stirring constantly until the stew has thickened and the peas have warmed through.

Tip: To remove as much fat as possible, allow the venison stew to cool (before adding peas, mushrooms and cornstarch) then refrigerate overnight.  The next day the fat will have risen to the top and hardened, making it easy to remove.  In a large pan, warm up the stew then add the peas and mushrooms if using.  Combine cornstarch with cold water and stir into venison stew until thickened.

Safety tip:  If you choose to refrigerate overnight then remove it from the crock pot first.  If you take the crock pot directly out of the refrigerater and try to reheat it then it will take too long to reach a safe heating temperature, causing the venison stew to possible spoil before heating to the proper temperature.