Ingredients
1 pound ground venison (cubed steak of any cut can be substituted)
1/2 largely diced red onion
2 cloves garlic, minced
1 tablespoon canola oil
2 cups small red potatoes (sliced in half)
2 cups sliced mushrooms
1/2 largely diced red onion
1 cup (1-inch-thick) sliced celery
1 cup sliced carrot
1 small can tomato sauce
2 teaspoons chopped fresh oregano
2 teaspoons sugar
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 bay leaf
1 tablespoon cornstarch
1 cup dark beer (stout or brown ale)
1 (14-ounce) can beef broth
Directions
- Cook the the venison, garlic, half of the onion and canola oil in a pot until venison is browned.
- Combine all remaining ingredients except beer and broth. Simmer for 10 minutes.
- Add beer and broth to pot. Cover and cook on low for 30-45 minutes.
- Stew can be frozen in an airtight container for up to two months; add a little broth and/or beer when reheating.
* Makes 4 servings.
