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Best Beef Stoup (Soup/Stew)

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3-4 pounds of beef (from the round) cut into 1 inch cubes
1 large onion cut into 1/2 inch slices
1 cup shallots chopped coarse
1 1/2 cups baby carrots
1 pound small red potatoes diced or cut into 1/4 inch slices
8 ounces sliced mushrooms
3 bay leaves
1 can (10 1/2 ounces) condensed beef broth
1 cup red wine (burgundy or cabernet)
3 tablespoons beef base
1/2 cup Worcestershire sauce
1/2 cup Brooks' Original Bar-B-Q Sauce
1/2 cup packed brown sugar
1 1/2 teaspoon ground black pepper
2 cloves garlic finely chopped
1/4 cup flour
1/4 cup water
3 cups water


  1. Layer the beef, onions, shallots, carrots potatoes, and bay leaves in a 5-6 quart slow cooker. In a separate bowl, combine beef broth, wine, beef base, Worcestershire sauce, Brooks' Original Bar-B-Q Sauce, brown sugar, pepper and garlic. Mix well.
  2. Pour mixture into the cooker over the venison and vegetables. Add approximately 3 cups of water to bring the level up.
  3. Cover and cook on the low heat setting for approximately 8 - 10 hours or until the venison is tender.
  4. Mix the flour and 1/4 cup water and stir into the stew. Cover and cook on the high heat setting for another hour or until slightly thickened.
  5. Remove the bay leaves and enjoy!!!

*Also great with Venison and other Game Meats!

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