Herbed Venison Stew

Ingredients

1 lb. venison (or elk), cubed

1 Tbsp. olive oil

14 ½ oz. canned beef broth

12 oz. beer

1 ½ Tbsp. Mansmith’s Original or Low Sodium Grilling Spice

2 tsp. Mansmith’s Garlic Stuff

2 tsp. dried parsley flakes

2 bay leaves

2 C. potatoes, peeled & cubed

1 large onion, chopped

2 carrots, thickly sliced

2 ribs of celery, chopped

Instructions

In a Dutch oven, heat the oil and brown the venison over medium high heat. Stir in the broth, beer and seasonings. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the vegetables, return to a boil. Reduce heat, cover and simmer for 30-35 minutes or until vegetables are tender. Remove the bay leaves. To thicken liquid for gravy, mix together ½ C. water with ¼ C. flour. Stir into liquid, cooking for 2-3 minutes.