Deer meat isn’t unheard of in our house so I decided to put some in a stew.

 1 lb. venison stew meat.
1 medium potato cubed
2 carrots diced
1 (14) can of diced tomatoes 
2 celery stocks chopped
2 tsp. of garlic salt
 2 teaspoons of rosemary
  2 tsp. of thyme
   2 tsp. of parsley 
  1/2 an onion diced
  2 Tbsp. of flour   

2 Tbsp. of Worcestershire sauce
2 cups of beef broth
  1 cup of water

Over medium heat, brown the stew meat. Now add the onions, potatoes, celery, and carrots. Sprinkle in the flour, garlic salt, rosemary, thyme, and parsley then stir. Now we are going pour in our broth, water, Worcestershire sauce and diced tomatoes, then bring it to a boil for 5 to 10 minutes. After let it simmer for an hour or until vegetables are tender.

Venison Stew

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Ingredients

• 1 lb. venison stew meat.
• 1 medium potato cubed
• 2 carrots diced
• 1 (14) can of diced tomatoes 
• 2 celery stocks chopped
• 2 tsp. of garlic salt
•  2 teaspoons of rosemary
•   2 tsp. of thyme
•    2 tsp. of parsley 
•   1/2 an onion diced
•   2 Tbsp. of flour   
• 2 Tbsp. of Worcestershire sauce
• 2 cups of beef broth
•   1 cup of water

Instructions

1. Over medium heat, brown the stew meat. Now add the onions, potatoes, celery, and carrots. Sprinkle in the flour, garlic salt, rosemary, thyme, and parsley then stir. Now we are going pour in our broth, water, Worcestershire sauce and diced tomatoes, then bring it to a boil for 5 to 10 minutes. After let it simmer for an hour or until vegetables are tender.