Mexican Venison/ Beef Stew

• 3 lbs venison, cut into 1-inch cubes, substitute beef
• 3 tablespoons olive oil or 3 tablespoons canola oil
• 14 lb chorizo sausage, soft
• 2 (15 ounce) cans red beans, I used navy beans
• 2 (15 ounce) cans diced tomatoes
• 3 medium onions, diced 1-inch
• 3 large carrots, peeled, diced 1-inch
• 3 stalks celery, diced 1-inch
• 1 tablespoon garlic, minced
• 8 -16 ounces fresh mushrooms, halved
• 1 jalapeno, sliced with seeds, any size, seeded if desired, this is not part of the original recipe but a perfec
• 2 large green peppers, seeded and diced, we did not add
• 2 tablespoons chili powder
• 14 cup flour
• 2 cups red wine
• 2 cups beef broth
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon thyme
• Tabasco jalapeno sauce, to taste

1. Over medium high heat, add oil to a large deep pot.
2. When the pot and oil are hot, add meat and brown on all sides.
3. Remove from pot and set aside.
4. Add the chorizo to the warm pot and cook through, about 5 minutes.
5. Add all vegetables and saute for 5 minutes more.
6. Add the flour and cook for 3 minutes.
7. Add the red wine.
8. beef broth and seasonings.
9. Add the meat back to the pot.
10. Reduce heat and allow to simmer for 60 minutes or longer.
11. Stirring often.
12. We simmered ours a bit longer to reduce the liquid and thicken the gravy.
13. Serve with some crusty bread.

substitute beef, olive oil, chorizo sausage, red beans, tomatoes, onions, carrots, stalks celery, garlic, mushrooms, jalapeno, green peppers, chili powder, flour, red wine, beef broth, salt, pepper, thyme, jalapeno sauce

Taken from www.food.com/recipe/mexican-venison-beef-stew-399770 (may not work)