Venison Stew Ala Dean Ramsey

• 3 12 lbs venison stew meat (or beef stew meat)
• 1 large onion
• 5 medium carrots
• 1 (16 ounce) package frozen peas
• 1 (16 ounce) package frozen lima beans
• 3 -4 medium potatoes (cut into wedges) or 3 -4 medium substitute 1 cup elbow macaroni
• 1 cup mushroom (sliced)
• 3 (14 ounce) cans stewed tomatoes (crushed, diced or stewed)
• 4 cups water
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups flour
• 12 cup extra virgin olive oil

1. Cube the venison into 1 1/2 inch cubes.
2. Cut the onion into wedges.
3. Slice the carrots crosswise into 1 1/2 inch pieces.
4. Slice the mushrooms.
5. In a skillet, heat the olive oil over medium-high heat.
6. In a large mixing bowl, combine the flour, salt and pepper.
7. Coat the cubed venison well and brown both sides in the hot olive oil.
8. In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder.
9. Bring to a simmer.
10. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms.
11. Continue to simmer for about 2 hours.
12. Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally.
13. Check seasoning for salt and pepper and adjust if necessary.

stew meat, onion, carrots, frozen peas, beans, potatoes, mushroom, tomatoes, water, garlic, rosemary, bay leaves, salt, pepper, flour, extra virgin olive oil

Taken from www.food.com/recipe/venison-stew-ala-dean-ramsey-369144 (may not work)