Chuck Wagon Stew (Venison)

• 1/4 c. flour
• 1/2 tsp. salt
• 1 1/2 lb. stew meat cut into 1 inch chunks
• 1 med. onions chopped
• 1 clove garlic, minced
• 1 (16 oz can) tomatoes undrained (chopped)
• 1 tsp. salt
• 1/4 tsp. celery salt
• 1/4 tsp pepper
• dash of Tabasco sauce
• 1 Tbsp. Worcestershire sauce
• 1 (5 1/4 oz) can mushroom steak sauce
• 2 med. potatoes, peeled and cubed
• 1 oz pkg frozen mixed vegetables in butter sauce
• 1/2 tsp. dried basil

1. Mix the flour, salt and pepper in a bowl.
2. Toss the meat in the mixture to coat and reserve any remaining flour.
3. Brown the meat in a large Dutch oven.
4. (Add a little cooking oil or liquid if using venison).
5. When brown stir in the onion, garlic, and the remaining flour.
6. Add all remaining ingredients except the potatoes and frozen vegetable. Bring to a boil, reduce heat and simmer covered for 1 hour stirring occasionally.
7. Stir in potatoes and the frozen vegetable (removed from the pouch)
8. Simmer covered for 1 hour longer or until the meat is tender, stirring occasionally.
9. Serves 6.

flour, salt, stew meat, onions, clove garlic, tomatoes, salt, celery salt, pepper, tabasco sauce, worcestershire sauce, mushroom steak sauce, potatoes, butter sauce, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141862 (may not work)