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- 18oz (540gr) venison, cut into pieces for stew
- 3 carrots, cut into large pieces
- 2 ribs celery, cut into large pieces
- 1 large onion, cut into wedges
- 16oz (480ml) beer, dark preferably
- 2 tsp olive oil
- 2 tsp butter
- 3 tbs flour
- 1 tsp dry mustard
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbs crushed sage
- 3 bay leaves
- salt and pepper
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 938g | |
| Calories 630 | |
| Calories from Fat 170 | 27% |
| Total Fat 19.29g | 24% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 307mg | 13% |
| Potassium 1147mg | 33% |
| Total Carbs 68.62g | 18% |
| Dietary Fiber 10.8g | 36% |
| Sugars 15.13g | 10% |
| Protein 16.59g | 27% |
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