Venison or Beef Stew

This recipe makes a nice hearty stew with amazing flavor!

1 1/2 lbs meat (venison or stewing beef)

Olive oil

Flour

Paprika

Onion (chopped)

Bay leaf

Red wine

Beef Stock

Carrots, Potatoes, Fresh or Frozen Green Beans

Saute the chopped onion in a couple of Tbsp. of olive oil in a dutch oven (large pot) until limp and just starting to brown.

Trim the meat and cut into cubes (approx. 1 to 1 1/2 inches)

Then coat the meat pieces with flour

Add the floured meat to the hot dutch oven

Sprinkle generously with paprika

Saute until meat starts to brown (taking care not to let it start burning)

Add enough red wine and beef stock to cover completely with another inch or two above the meat

I use about equal parts wine to stock

Add Bay leaf

Cover and cook on low heat for about 3 hrs.

When the meat is very tender, add sliced carrots (about 3 or 4) and a few chopped potatoes (about 3)

Add fresh cut green beans or a small frozen package.

Allow to simmer on low until veggies are just crisp tender (maybe about 15 mins. on low)

Serve with or without a touch of sour cream.

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