what they're eating at duck camp

No masaman this year. Instead, home-made venison stew. This stuff is good! Here's the recipe.

Slow Cook Venison Stew

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 tsp chopped fresh (or 1 tsp dried) oregano
1-1/2 tsp sugar
1-1/2 tsp chopped fresh (or 3/4 tsp dried) thyme
1 tsp chopped fresh (or 1/2 tsp dried) rosemary
3/4 tsp fresh ground black pepper
1/2 tsp salt
2 large garlic cloves, minced
1 bay leaf
1/4 cup all-purpose flour or pan searing flour
1/8 tsp salt
1/8 tsp black pepper
1 pound venison stew meat, cut into 1-1/2 inch pieces
1 tbs canola oil
1 cup brown ale or stout
1 (14 ounce) can less-sodium beef broth
2-3 veggie soup stock boullain cubes, dissolved in 2-3 cups hot water.
1/4 tsp kitchen bouquet

1. Layer first 14 ingredients in an electric slow cooker or crock pot.
2. Combine flour, 1/8 tsp salt and 1/8 tsp pepper in dish (omit salt and pepper if using pan searing flour); dredge venison in flour mixture. Heat oil in non-stick skillet, brown venison over medium-high heat for 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer, beef broth, and veggie soup stock over venison. Cover and cook on LOW for 7-1/2 hours or until meat is tender. Yield: 6 servings. Double recipe for duck camp.