Vension Stew

Original Recipe

Note: I mainly used this recipe as inspiration, so it's not exact

Ingredients
▢3 tablespoons olive oil
▢2 pounds venison roast cut into 1-2" chunks
▢1 yellow onion diced
▢4 garlic cloves minced
▢2 tablespoons tomato paste
▢¼ cup all-purpose flour
▢1 cup red wine
▢1 tablespoon balsamic vinegar
▢1 tablespoon Worcestershire sauce
▢3 cups beef broth
▢2 cups water
▢½ teaspoon ground thyme
▢1 teaspoon salt
▢½ teaspoon pepper
▢2 teaspoons granulated sugar
▢2 bay leaves
▢1 pound potatoes cut into 1-2" chunks (about 3 potatoes)
▢1 pound large carrots cut into 1-2" chunks (about 3 carrots)
▢1 cup frozen peas

Instructions
Oven or Stove-Top
If using the oven method, preheat the oven to 325 degrees F.
In a large dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add half the venison and sear about 5 minutes, until nicely browned, flipping the venison halfway through. Remove to a plate. Repeat this process with the remaining venison.
To the same pot, add the onion and remaining tablespoon of olive oil. Cook about 5 minutes until soft. Stir in the garlic and tomato paste, and cook for 1 minute. Add back in the venison with its juices, sprinkle with flour and mix together.
Deglaze the pot by slowly pouring in the red wine, balsamic vinegar and Worcestershire while scraping the brown bits from the bottom of the pot - this is where the flavor is at!
Add in the broth, water, thyme, salt, pepper, sugar and bay leaves.
Cover the pot with a lid and transfer to the oven for 1 hour and 30 minutes. If your pot isn't oven safe, transfer the stew to an oven-safe dish and cover. Alternatively, cook the stew for the same amount of time on the stove over low. You want it to lightly simmer.
Remove from the oven and add the potatoes and carrots. Cover and place back in the oven. Continue to cook another 1 hour and 30 minutes, or until the vegetables and venison are fork tender.
Mix in the peas and remove the bay leaves. Enjoy with crusty bread!