It's Venison Stew, Dear

I grew up in Pennsylvania and we hunted deer every year. One of my all time favorite ways to eat venison was in a stew. This is my version of Venison Stew. This is a thick and hearty stew.

• Ready In: 4 hrs 20 mins
• Serves: 8-10

Ingredients

• 2  lbs  venison, cubed
• 2  lbs  red potatoes, skins on and quartered
• 4  cups beef broth, can also use water
• 1⁄3 cup dry red wine
• 2  tablespoons tomato paste
• 1  onion, coarsely diced
• 1 (1 1/2ounce) package  beef stew seasoning, McCormick's mix
•  all-purpose flour, about 1 cup for dredging
•  salt and pepper
• 6  carrots, sliced in 1/4-inch
• 4  stalks celery, sliced 1/4-inch
• 2  bay leaves
• 3  garlic cloves, minced

Directions

1. Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour.
2. Brown in frying pan over medium heat.
3. Place browned venison along with it's drippings, in large pot or a slow cooker.
4. Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir.
5. If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting.
6. Let simmer for 4-6 hours, stirring as needed.
7. If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.