Venison (Or Beef) Stew

• 13 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 2 12 lbs lean stew meat, 1 inch cubes (I often use round steaks)
• 3 tablespoons olive oil
• 3 cups beef broth
• 2 onions, halved and sliced
• 1 cup white wine (or more broth)
• 1 garlic clove, minced
• 12 teaspoon dill weed
• 1 teaspoon parsley
• 3 potatoes, peeled and cubed
• 13 lb carrot, peeled and sliced
• salt and pepper

1. Combine flour, salt and pepper in a shallow bowl.
2. Coat meat with flour mixture.
3. Brown meat in oil in a dutch oven or heavy-bottomed stockpot.
4. (I like my meat very browned).
5. Add the onions and garlic and cook till tender.
6. Add hot broth to browned meat, scraping bottom of the pan.
7. Add all remaining ingredients.
8. Simmer slowly till veggies are tender.

flour, salt, pepper, lean stew meat, olive oil, beef broth, onions, white wine, garlic, dill weed, parsley, potatoes, carrot, salt

Taken from www.food.com/recipe/venison-or-beef-stew-109505 (may not work)