Hearty Venison Stew

• 1 pound venison, cubed
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 teaspoons dried thyme
• 2 teaspoons dried marjoram
• 2 teaspoons dried parsley flakes
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 6 to 8 whole peppercorns
• 1 bay leaf
• 2 cups cubed peeled potatoes
• 1 large onion, chopped
• 2 medium carrots, sliced
• 2 celery ribs, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 1/8 to 1/4 teaspoon browning sauce

1. In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

olive oil, beef broth, thyme, marjoram, parsley flakes, garlic, salt, peppercorns, bay leaf, potatoes, onion, carrots, celery, flour, water, browning sauce

Taken from www.tasteofhome.com/recipes/hearty-venison-stew/ (may not work)