This recipe was found on Big Oven. I used a parsnip instead of a turnip, which turned out to not be very tasty. We’re working on a big bottle of Carlo Rossi Burgundy and this seemed like a good idea. I also didn’t use the shallots in the recipe. They suggested adding the flour to brown the vegetables, which turned out to be a bad idea. The flour burned to the bottom of the pan. Next time, I’ll add this with the red wine or after more liquid is added.
This is a great recipe! I found it from Slow and Simple . I used a good amount of venison (over 2 pounds, thanks to my brother) and plenty of potatoes to fill up the crock. I used a cup and a half of red wine (bought a large bottle of Carlo Rossi Burgundy for cooking). Instead of using beef broth, I used a cube of beef bouillon. I added a healthy amount of Worcestershire Sauce. I pre-mixed the flour (Carol’s Sorghum Blend from 1,000 Gluten Free Recipes) with the spices before adding to the mix. Since we were in a rush, I started the recipe on high and then turned it to low and then warm as we waited for our company to arrive. I added a good amount of mushrooms about 30 minutes to an hour before the stew was done cooking.