Venison Stew

Venison Stew

3 pounds venison cut up or you can use beef tips

3 TBS butter

Baby carrots

2 celery stalks, chopped

1 onion, chopped

1 can black beans, drained

2 small apples, cut in quarters

1 cup brown rice

Water & chicken broth to cover everything

3 tsp Worcestershire sauce

2 tsp McCormick steak seasoning

Once again I use my dutch oven to cook this all in. Melt butter in pan and brown the meat on all sides. Take meat out and place in pan and cover to keep warm.  Add carrots, celery, and onion and cook till tender. Place meat back in pot and add Worcestershire sauce, seasoning, and broth & water to cover all.  Add apples and cover and place in 350 degree oven for 3 hours. Take out and add rice and black beans. Cover and place back in oven for another 1 hour to 1 ½ hours or until rice is cooked.

The apples in this really do help to flavor the meat.