Simple Venison Stew

• 2 pounds Venison Stew Meat
• 4 Tablespoons Steak Marinade Or Sauce, Divided Use (I Used Dale's)
• 1 whole Onion, Chopped
• 4 cloves Garlic, Chopped
• 1 pound Asparagus, Frozen Or Fresh & Cut Into 1.5" Lengths
• 1/2 pounds Carrots, Cut Into Chunks (optional)
• 1 can Tomato Paste, 6-ounce Can
• 2 cans (10 Oz. Size) Cream Of Chicken Condensed Soup (Substitute Cream Of Celery Or Mushroom For 1 Can, If Desired)
• 1 can (14 Oz. Size) Chopped Tomatoes, With Juice
• 2 teaspoons Smoked Paprika
• 2 teaspoons Onion Powder
• Salt To Taste
• Black Pepper To Taste
• Brown Rice, Cooked

1. Heat large skillet.
2. Season stew meat with salt and pepper and brown.
3. About halfway through browning, add 2 tablespoons of steak marinade.
4. Dump skillet contents into the bottom of the crock pot.
5. Add a spray of cooking oil if necessary to avoid sticking.
6. Reduce heat in the skillet, add onion and garlic to saute for about 2 minutes.
7. You just want to soften them.
8. Add to crockpot.
9. Add asparagus (and carrots if desired) to crockpot.
10. In a medium to large bowl, combine tomato paste, cream of chicken soup, the remaining steak marinade, and 1-2 Tablespoons of juice from the can of tomatoes.
11. Mix and dump into crockpot.
12. Put remainder of tomatoes and juice into crock pot.
13. Add paprika, onion powder, salt and pepper to taste.
14. Mix contents of crockpot, cover with the lid and cook for 6 hours.
15. About 1 hour before completion, if the sauce is too thin, add some flour dissolved in hot water to the stew (approximately 4 Tablespoons of water and 2 Tablespoons of flour add more water to dissolve flour if necessray).
16. Stir into the stew, cover and finish cook time.
17. Serve over rice.

steak marinade, onion, garlic, carrots, tomato paste, cream of chicken, tomatoes, paprika, onion powder, salt, black pepper, brown rice

Taken from tastykitchen.com/recipes/main-courses/simple-venison-stew/ (may not work)