1 tbsp canola oil
2 lbs venison round steak
1/4 cup all-purpose flour
2 tsp salt
1/2 tsp pepper
2 medium onions, sliced
2 celery ribs, sliced
1 cup carrots, diced
2 cups stewed tomatoes
1 tbsp Worcestershire sauce
Heat the canola oil in a large nonstick skillet.
Place half the onion slices over the bottom of the slow cooker or crock pot.
Combine the flour, salt, and pepper together in a pie plate. Dredge the meat through the flour, shake off excess and brown meat on both sides in the hot oil. Remove meat and place over onions in the slow cooker or crockpot.
Place the remaining onions, celery, and carrots over the meat.
Stir the Worcestershire sauce into the stewed tomatoes. Pour the mixture evenly over the other ingredients in the cooker.
Place lid on cooker and cook on low for 8 to 9 hours.