Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, December 28, 2011


2 lb venison stew meat in 1-inch cubes
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed

Sprinkle the meat cubes with salt and pepper. 

Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.

Place the celery and onion in the crockpot or slow cooker; add meat over the veggies.  Sprinkle with the parsley flakes.

In a mixing bowl stir the water, wine, and tomato sauce together until blended.  Pour mixture into the cooker.  Add the corn.

Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.

Serving suggestion:  Serve with hot butter noodles or brown rice.

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