It's Venison Stew, Dear

Name: It's Venison Stew, Dear
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8-10 serving(s)
Ingredients: 2 lbs venison, cubed; 2 lbs red potatoes, skins on and quartered; 4 cups beef broth, can also use water; 1/3 cup dry red wine; 2 tablespoons tomato paste; 1 onion, coarsely diced; 1 (1 1/2 ounce) package beef stew seasoning, McCormick's mix; all-purpose flour, about 1 cup for dredging; salt and pepper; 6 carrots, sliced in 1/4-inch; 4 stalks celery, sliced 1/4-inch; 2 bay leaves; 3 garlic cloves, minced

Submitted by David04

"I grew up in Pennsylvania and we hunted deer every year. One of my all time favorite ways to eat venison was in a stew. This is my version of Venison Stew. This is a thick and hearty stew."

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photo by David04

Ready In:: 4hrs 20mins
Ingredients:: 13
Serves:: 8-10

ingredients

2 lbs venison, cubed
2 lbs red potatoes, skins on and quartered
4 cups beef broth, can also use water
¹⁄₃ cup dry red wine
2 tablespoons tomato paste
1 onion, coarsely diced
1 (1 1/2 ounce) package beef stew seasoning, McCormick's mix
all-purpose flour, about 1 cup for dredging
salt and pepper
6 carrots, sliced in 1/4-inch
4 stalks celery, sliced 1/4-inch
2 bay leaves
3 garlic cloves, minced

directions

Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour.
Brown in frying pan over medium heat.
Place browned venison along with it's drippings, in large pot or a slow cooker.
Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir.
If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting.
Let simmer for 4-6 hours, stirring as needed.
If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.