4 Med Carrots.
4 stalks celery
1 med large onion
4 medium Potato's
3-5 lb deer meat
10 cups water
8-10 Beef boulion cubes or Beef Base you can get base at sams club or Bj's
3/4 c flour
1/4 cup vegi oil
1 large stock pot
salt and pepper to taste at the end
1/2 tsp Thyme.
peel carrots. clean celery, remove leaves, peel the onion
cut all veggies into bite size peices, start by heating 1/2 the oil in the stock pot.
then add the carrots to heated up oil start sweating them.
carrots take the longest to cook
then the celery then the onion. sweat vegies remove from heat and set aside in a bowl
cut the deer meat into bite size peices. take stock pot add the rest of the oil again heat it up,
add the deer meat to the pot and start to cook it.
when deer is completely cooked their will probrally be some broth at the bottom of the pot pour
the broth into a bowl and reserve.
put meat back on the stove and start to brown the deer meat. stir often.
if the bottom of the stock pot starts to burn, turn heat down and add 1/2 cup water to deglaze the pot.
add vegies back into the pot and add the remainder of the water.add potato's
bring to a hard boil for 20 min reduce heat to a simmer, let simmer till the potaoto's are almost done.
add beef base to taste.
take the broth and put into a small stock pot, heat it up, add the flour to it and whisk it in till it is smooth.
that is a roux for thickening. add that slowly with a wisk and thicken the stew.
add the Thyme and salt and pepper to taste.
if it is not dark enough for your liking, add 1 tsp Kitchen Boutique brown sauce
If not thick enough for your likings, add 3 tbsp corn starch and 1/2 cup water wish and stir in, it should be good to go