It'S Venison Stew, Dear

• 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

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

red potatoes, beef broth, red wine, tomato paste, onion, beef stew seasoning, flour, salt, carrots, stalks celery, bay leaves, garlic

Taken from www.food.com/recipe/its-venison-stew-dear-440879 (may not work)