Slow-cooker Venison Stew

Original recipe here.

This turned out SO good. - great flavor, and the meat got really tender.
I forgot the beer, so used stock instead. I also used canned mushrooms.
And I think I forgot to add the flour, so I guess that's optional. Oh, and I think I left the roast whole and broke it up after it cooked.
I think you could also use beef instead of venison.

Slow-cooker Venison Stew!

Ingredients

2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
1/3 cup tomato paste
2 teaspoons chopped fresh oregano
1 1/2 teaspoons sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour (about 1 ounce)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth

Preparation

Layer first 14 ingredients in an electric slow cooker.

Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.

Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.