Beef or Venison Stew

This has been a favorite for years. I alter a bit by adding some extra wine, hee hee or sometimes additional water/broth to expand it if I’m having a crowd over.

• 3 pounds boned venison or stewing beef

• ¼ cup flour

• 2 tsp. salt (optional)

• Lots of freshly ground black pepper

• 3 to 4 TBS. vegetable (or olive) oil

• 1 cup chopped onions

• 2 cloves garlic minced

• 1 TBS paprika

• 1 cup water (I put a beef bouillon cube in for extra flavor)

• 1 TBS tomato paste

• 1 ½ cups dry red wine

• 3 carrots peeled and sliced on the diagonal

• 2 potatoes peeled and chopped

• 1 small package frozen petit corn

• 1 small package frozen green beans

• 1 cup sour cream

Add salt and pepper to flour. Roll meat in the flour mixture to coat thoroughly.

Brown meat and onion in the oil in a dutch oven pot. When the meat and onion are starting to brown add the garlic. If you add the garlic too soon it will burn easily so I always add it later just a couple of mins. before adding the rest of the ingredients.

Add paprika, water, wine and tomato paste and bring to a boil. Lower the heat and simmer for a couple of hours.

Then add carrots and potatoes.

Simmer for about 15 mins. more then add the frozen veggies and simmer for about 10 to 15 more mins.

Add the sour cream just about 5 or 10 mins. before serving. (This is an optional ingredient. It’s really great with it added but if you’d rather leave it out the recipe will still be delicious)

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