It was excellent!!
1 pound venison stew meat
4 cups homemade Venison stock (or store bought beef stock)
1 can Guinness or other stout style beer
4 large carrots, roughly chopped
1 large brown onion, sliced
2 celery stalks, chopped
4 cloves garlic, chopped
6 potatoes, quartered
2 bay leaves
1 can 6oz tomato paste
4 tablespoons flour
1 teaspoon cracked pepper
¼ teaspoon salt
3 tablespoons butter
Mix flour, pepper and salt. Toss the stew meat and lightly coat, shake off excess flour and brown in skillet with 3 tablespoons butter. Lightly browning the meat helps keep the meat whole while cooking. The browning process is not meant to cook the meat but just brown the outside.
In slow cooker or Dutch oven add stock, beer and tomato paste, mix together.
Add veggies, bay leaves, garlic and browned stew meat
If you’re using the slow cooker set to high and come back in 7 hours to enjoy.
If you’re using your Dutch oven bring stew to a boil then reduce heat to low and simmer for 5-6 hours
If you would like to make the stew thicker take 3 tablespoons of flour and three tablespoons of water and mix until flour has dissolved, then add to stew.
4 cups flour
4 tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, softened
1 cup butter milk
¼ cup butter melted
Preheat oven to 375 degrees
Lightly grease baking dish and set aside
In Large bowl mix flour, baking soda, baking powder, salt and sugar
Mix in butter until lumps form
Add buttermilk and egg
Mix until dough forms and then knead on a lightly floured surface
Form dough into a large ball and place in baking sheet
Taking knife score a giant X in the center of the bread
Mix together melted butter and butter milk and spread over top of bread
Bake for 45-55 minutes until when poked with a tooth pick the center comes out done and not doughy. If you want you can brush the top with the buttermilk mixture at the 25 minute mark. Remove from oven and serve hot.