Venison Stew

Great stew for a chilly night. Prepare ahead, as this needs to cook for 2-1/2 hours.

• Ready In: 2 hrs 45 mins
• Serves: 6-8

Ingredients

• 2  lbs  venison, cut into 1 inch cubes
• 4  tablespoons butter
• 1  onion, chopped
• 3  garlic cloves, minced
• 1  medium zucchini, chopped
• 3  carrots, sliced into coins
• 2  tablespoons tomato paste
• 2  cups fresh green beans, ends trimmed and cut in half
• 3  cups  homemade beef broth
• 1  teaspoon  penzey's ruth ann's  seasoning or 1  teaspoon  salt and pepper, to taste
• 1⁄2 cup flour

Directions

1. In a large skillet, melt butter and add onions, garlic, carrots and zucchini and saute until tender, 3-5 minutes. Add the tomato paste and mix thoroughly.
2. Remove to a heat safe oven dish, while preheating the oven to 325°F.
3. Add more butter if needed and brown the venison cubes on all sides. Add all the rest of the ingredients to the oven dish, except for the flour, and mix well.
4. Bake, covered, in 325 F oven for 2 hours. After 2 hours, add the 1/2 cup flour, mix well and uncover to bake for 1/2 hour more.