2 pounds boneless venison cut into 1-inch cubes
1/4 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 cup canola oil
1/2 cup red wine
4 medium russet potatoes, peeled and diced
2 parsnips, peeled and diced
1 large yellow onion, diced
2 stalks celery, diced
3 medium carrots, peeled and diced
1 large bell pepper, diced
1 tablespoon chopped fresh garlic
3 beef bouillon cubes
2 14.5-ounce cans beef broth
2 tablespoons Kitchen Bouquet (browning sauce)
2 cups frozen peas
1/4 cup cornstarch
Salt and pepper to taste, if desired
Combine the flour, garlic powder, onion powder, thyme, oregano and pepper and pour into a 1-gallon resealable plastic bag. Add the cubed venison, seal and shake until well coated. Heat the canola oil in a large skillet and brown the meat evenly on all sides, about 3 minutes. Pour in the red wine and deglaze, cooking and stirring another minute or so.
Place the browned venison in a large crockpot. Stir in the vegetables, fresh garlic, bouillon cubes, beef broth and Kitchen Bouquet. Add enough water to cover. Turn the crockpot on high and bring the mixture to a boil. Reduce the heat to low and cook for 8 to 10 hours.
Ladle off as much accumulated fat as possible. Stir in the frozen peas. Whisk the cornstarch in 1 cup cold water and stir into the stew. Return the heat to high and continue cooking until the stew is thickened and heated through, about 20 minutes. Adjust the taste with salt and pepper, if desired, and serve. Makes about 8 servings.
Note: cooking time can be faster if using high heat only, but I recommend slow-cooking for maximum tenderness.