Before I tell you what's in this, here's a fact
I come from a bit of a Doomsday Preppers background
Mr. Doozie rolls that way too.
We may or may not have had a big talk about "go bags" before I made this.
Plus when your neighbor walks over with fresh venison
You don't say no.
So I was feeling very "live off the land" meets future Food Network Star and the stew was the result.
Can't you see me on Food Network? I'm sure everyone is looking for more deer/end times recipes ;)
Well, make it with beef then. It's that good.
2lbs of venison cut into bite size pieces. (you could use stew meat beef)
2 tablespoons olive oil
1 onion ~ chopped
1 onion ~ chopped
4 cloves of garlic ~ minced
1 beer (I used Shiner Bock's Holiday Cheer)
2 tablespoons Worcester Sauce
4 cups of beef broth
1/2 cup sun dried tomatoes ~ chopped
1/2 teaspoon salt
1/2 teasppon paprika
1/2 tablespoon dijon mustard
red potatoes ~ quartered
carrots ~ chopped (or use baby)
In a large pot add the olive oil and brown the meat on each side, about 3-4 minutes. Remove the meat to a clean plate and add the onion and garlic to the pot. Once the onions are nice and brown, add the beer. This will help lift up all the yummy brown bits on the bottom of the pan. Hello flavor! Add the Worcester Sauce, beef broth, tomatoes, salt paprika and mustard to the pot and bring to a boil. Toss the meat back in and lower the temp to a low simmer. With a lid on the pot, simmer the stew for 2 hours. Then add the potatoes and carrots and simmer for another 30 minutes. Right before serving if you would like to thicken the stew (which I hope you do!), remove a cup of liquid from the pot, add 2 tablespoons of flour to it and whisk it a bit. Pour the flour mixture back into the stew give a quick stir. You'll hope you have some crusty bread to soak it up.