Very nice stew, terrific gravy. I doubled the potatoes, mushrooms, and venison, and used 6 oz. of tomato paste. For the liquids, I used 10 oz. of ale and 16 oz. of low sodium beef broth because I did not want to dilute it any more than that. Venison is best cooked medium rare so I cooked it for only 2 minutes or less so that the flour would create a good fond in the pot. DH loved his stew, and he loved drinking the left-over 10 oz. of Samuel Adams Nut Brown Ale with his stew. Made for 2013 My Three Chefs.