Old Fashioned Venison Stew

Ingredients:

• 1-1/2 cups water
• 2 envelopes onion gravy mix
• 1/4 tsp. ground thyme
• 3 tbsp. vegetable oil
• 6 carrots, cut into one-inch cubes
• 1 cup frozen peas
• 1/2 cup beer
• 1 tbsp. packed brown sugar
• 2-3 lbs. deer stew meat
• 1 bay leaf
• 6 medium parsnips, cut into one-inch cubes

Instructions:

• In small bowl, blend water, beer, gravy mix, brown sugar and thyme. Set aside.
• Remove all fat and silver skin from meat. Cut into one-inch pieces.
• In Dutch oven, brown meat in oil over medium high heat.
• Add beer mixture and bay leaf to Dutch oven. Reduce heat and cover.
• Simmer until meat is almost tender for 1 to 1-1/2 hours, stirring occasionally.
• Add carrots and parsnips; cover. Cook 20 minutes longer. Discard bay leaf before serving. Serves 6-8.