Slow Cooker Caribou Stew

Difficulty: easy Prep Time: Total Time:
½ cup of all-purpose flour
2 ½ pounds of caribou meat, cut into cubes
1 tbs vegetable oil, or as needed
4 cups beef stock
3 large potatoes, peeled and cubed
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 large onion, chopped
1 can diced tomatoes, with juice
2 tsp dried oregano
2 tsp Worcestershire sauce
1 ½ tsp dried thyme
1 tsp minced garlic
2 bay leaves

Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour. Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture Cook on Low for 8 hours. The stew can also be cooked on the stove in a Dutch oven.