Rustic Venison Stew

Ingredients

• pound scubed venison
• cup all-purpose flour, or as needed
• tablespoon sbutter
• cup dry red wine
• cup swater
• cup sbeef broth
• cup sbrowning sauce
• tablespoon sWorcestershire sauce
• clove sgarlic, smashed
• sprigsfresh thyme
• sprigsfresh oregano
• sprigsfresh parsley
• large bay leaves
• 1/2 tablespoon ssea salt
• tablespoon ground black pepper
• medium red potatoes, chopped
• (8 ounce) packagebaby bella mushrooms, halved
• 1/2 medium white onion, coarsely chopped
• large carrots, peeled and chopped
• cup segg noodles
• 1/4 tablespoon cornstarch

Instructions

1. Toss venison in flour to coat.
2. Melt butter in a large skillet over medium high heat. Working in batches, fry venison in the butter until browned, about 5 minutes per batch. Transfer venison to a slow cooker. Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Let wine reduce by half, then add to the slow cooker.
3. Add water, beef broth, browning sauce, Worcestershire, garlic, thyme, oregano, parsley, bay leaves, salt, and pepper to the slow cooker. Simmer on Low for 2 hours.
4. Stir in potatoes, mushrooms, onion, and carrots; simmer on Low for 3 more hours.
5. When the stew is almost finished, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
6. Remove about 1/4 cup broth from the slow cooker and let cool slightly. Whisk cornstarch into the broth, then pour the mixture into the slow cooker. Stir and let thicken. Taste and adjust salt if needed.
7. Serve stew in a bowl over egg noodles.