Best Ever Deer Stew

• 2 lbs. deer meat, cubed
• flour
• 1/4 cup salad oil
• 1 large onion, chopped
• 3 Tbsp. minced garlic or 3 garlic cloves, minced
• 2 ribs celery, chopped
• 3 Tbsp. parsley flakes or 3 sprigs fresh parsley
• 1/2 tsp. peppercorns
• 1/2 tsp. thyme, crumbled
• 1 bay leaf
• 5 carrots, sliced in 1 inch slices
• 4-6 potatoes, cut in half
• 12 small onions or 6 large onions, cut in half
• 1 lb. sliced fresh mushrooms
• 2 (12 oz.) bottles non-alcoholic beer
• 2 cans beef consomme or broth

1. Roll meat cubes in flour and brown on all sides in oil in a large Dutch oven.
2. Remove meat and set aside.
3. Add onion, garlic, and celery to oil remaining in the pot and cook until lightly browned.
4. Add all seasonings to pot.
5. Return meat to pot and add consomme and non-alcoholic beer.
6. Cover and bring to a boil. Reduce heat and simmer 60 - 90 minutes or until meat is almost tender.
7. Add vegetables and simmer on low heat for 30 minutes. Remove bay leaf.
8. Add salt or pepper to taste.
9. Thicken with flour, if desired.

deer meat, flour, salad oil, onion, garlic, celery, parsley flakes, peppercorns, thyme, bay leaf, carrots, potatoes, onions, mushrooms, bottles nonalcoholic, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35845 (may not work)