3 lbs. bear stew meat
1 bottle regular or hickory marinade
2 lbs. small red potatoes, quartered
1 pkg. celery, sliced
1 lb. baby carrots, peeled
1 24-oz. pkg. small whole mushrooms
2 pkgs. onion gravy mix
16-oz. pkg. frozen peas
2 large onions, thinly sliced
2 tsp. Worcestershire sauce
1/2 tsp. thyme
1/2 tsp. salt
1 T. bacon bits
2 tsp. crushed garlic
2 beef bouillon cubes, dissolved in 1/2 cup water
1 cup Madeira or red wine
Marinate meat 24 to 36 hours in marinade. When ready to cook, boil potatoes until half cooked. Drain potatoes and place in a 5-quart slow cooker. Combine celery, carrots, mushrooms, onion gravy mix, peas, onions, Worcestershire sauce, thyme, salt, bacon bits, garlic and bouillon. Mix well and cook on low setting for about 12 hours. Add wine and cook for another 2 hours.
Stephen Gingras
Lowell, MA