Ingredients
- 2 cups (1-inch) cubed peeled Yukon gold or red potato
- 2 cups cremini mushrooms, quartered
- 1 cup (1-inch) cubed onion
- 1 cup (1-inch-thick) slices celery
- 1 cup (1-inch-thick) slices carrot
- 1/3 cup tomato paste
- 2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 large garlic cloves, minced
- 1 bay leaf
- 1/4 cup all-purpose flour (about 1 ounce)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound venison tenderloin, cut into 1 1/2-inch pieces
- 1 tablespoon canola oil
- 1 cup brown ale (such as Newcastle)
- 1 (14-ounce) can less-sodium beef broth
Description
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