Venison Stew

I think Erin has abandoned the blog to devote time to saving the planet... one bottle at a time. It's been a while since it's been updated so I figured I'd step up to appease the throngs of devoted followers that live to read about or ultra-exciting lives.

I made venison stew yesterday and it was so good I thought I'd brag and post the recipe. If you don't have venison you could use beef.

You'll need the following:
Carrots
Celery
Mushrooms
Red Potatoes (they don't break down after cooking all day)
Black Pepper
Salt
Thyme
Paprika
Rosemary
Olive Oil
Flour
Meat
1 can of each of these soups, Beef Broth, Beef Consomme, Beefy Mushroom

First, I don't use recipes. I didn't measure or pay attention to how much I used. Use what suits you. Cut your meat into chunks. Heat a large skillet or stock pot. Coat the meat with flour. cover the bottom of the pan with olive oil and toss the meat in to sear it. Once all of the meat is browned and the oil and flour have thickened a bit, toss in all of your chopped veggies. When the celery and mushrooms soften pour your three cans of soup in and top off with two cans of water. Simmer for a while to deglaze the pan and transfer to a crock pot on low and cook for 4-6 hours. The flour and oil should have made a roux and along with the starch from the potatoes it should thicken the broth over time. If it seems too thin you can let the crock pot vent. This also doubles as an air freshener.

While it cooks enjoy the compliments of how good it smells. Revel in your awesomeness, or if you're not awesome like me then you can just enjoy breathing.