Venison Stew

2 sticks celery, cut into chunks 
1 onion, chopped 
3 carrots, chopped into large chunks 
5 bay leaves 
3/4 tsp thyme 
1 Tbsp vegetable oil 
1 Tbsp butter

2 Tbsp plain flour 
2 TBsp tomato purée 
2 TBsp Worcestershire sauce 
2 beef stock cubes, crushed 
1 lb venison, cubed 

Heat the oven to 320. 
 Put the celery, onion, carrots, bay leaves and thyme in a large Dutch oven with the oil and butter. Cook the vegetables gently for about 10 mins. Then add the flour and mix together until the flour has been absorbed by the vegetables. 
Add the tomato purée, Worcestershire sauce and beef stock cubes.
 Add 2-1/4 cups boiling water, and stir so that the stock cubes begin to dissolve. Add the venison and bring to a simmer. 
Cover and cook for 2hrs 30 minutes, then uncover and cook for an additional 30 minutes or so, until the meat is extremely tender and the sauce has begun to thicken.

Easy Peasy Beef Stew

• 2 lbs stewing beef (chopped into 2 inch cubes)
• 2 Tbsp olive oil
• 2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, peeled and crushed
• 2 bay leaves
• 1/2 tsp English mustard powder
• 1 large onion, sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• I cup baby carrots
• 3 stalks celery, chopped into 1/2 inch diagonal strips
• 2 Tbsp flour
• Brown beef cubes in a large Dutch oven, remembering Julia's famous advice about not overcrowding the pot! Add the beef stock, Worcestershire sauce, garlic, bay leaves, mustard powder, onion, salt, pepper and paprika. 
• Stir, cover and simmer gently for about 1 1/2 hours, then add the baby carrots and chopped celery. Cover and cook for about another half an hour. 
• About ten minutes before serving, gently shake the flour in a sieve over the the pot of stew, stirring to blend it into the gravy. This will help to thicken up the stew without making the gravy lumpy. 
• This stew is very easy to make and is delicious served with homestyle mashed potatoes and steamed green beans.