Mad Valley Venison Stew

• 2 lbs. venison stew meat or round steak (or, if you must, beef )
  
• Cut meat into bite-size chunks
  
• Put flour, salt and pepper in a plastic bag
  
• Shake meat chunks in the flour mixture
  
• Brown meat in hot olive oil/butter mixture (about 10 minutes)
  
• (Brown meat in several small batches to make sure each cube gets browned)

• Remove meat from pan, place in bowl and pour 1 cup red wine over meat
  
• Remove scrapings from pan and add to meat – this is good stuff!

• Add more olive oil and butter to pan
  
• Brown 2 chopped up onions and 4 cloves of garlic
  
• Place meat and onions in large dutch oven
  
• Add 8 cups of water
  
• 2 T red wine vinegar
  
• 1 T Worcestershire sauce
  
• 1 tsp. Herbs de Provence
  
• 1 tsp. oregano
  
• 1 bay leaf
  
• Simmer meat mixture about 1 hour
  
• Brown in olive oil and butter:
  
• 4 to 6 carrots, cut in 1 inch chunks
  
• 6 – 8 potatoes, cut in chunks
  
• Add to meat
  
• Cook another hour
  
• Add 1 package frozen peas
  
• Cook another 5 – 10 minutes
  
  Serve with French bread and salad
  Enjoy! (It’s even better the second day!)