What you need.
Two pounds of venison cut into small chunks
Six cups beef broth
Three large carrots – cut into six to eight pieces
Five celery stalks sliced thick
Three or four large potatoes quartered
Two cloves garlic minced
Flour for coating the meat
One large onion chopped
Two bay leaves
One cup olive oil
Salt and pepper to taste
One small package frozen corn
One small package frozen peas
What you do.
In a large stock pot or Dutch oven pour the olive oil and heat. Coat the venison with flour and brown in the pot. Now add the onions and garlic and cook for about ten minutes. Stir while cooking so they meat will not stick. Now add all the ingredients except for the peas and simmer for about ninety minutes. Be sure to stir to keep from sticking to pot. If additional broth is needed to keep stew from getting too thick add it while stew is cooking. Now add the peas and cook an additional ten minutes. Stew should be thick yet juicy and the meat tender when done. Serve with hot bread and butter.
