It'S Venison Stew, Dear - cooking recipe

Ingredients

2 lbs venison, cubed
2 lbs red potatoes, skins on and quartered
4 cups beef broth, can also use water
1/3 cup dry red wine
2 tablespoons tomato paste
1 onion, coarsely diced
1 (1 1/2 ounce) package beef stew seasoning, McCormick's mix
all-purpose flour, about 1 cup for dredging
salt and pepper
6 carrots, sliced in 1/4-inch
4 stalks celery, sliced 1/4-inch
2 bay leaves
3 garlic cloves, minced

Preparation

Place 1 cup flour with salt and pepper into a bowl. Dredge venison in flour.
Brown in frying pan over medium heat.
Place browned venison along with it's drippings, in large pot or a slow cooker.
Add carrots, potatoes, onion, garlic, celery, tomato paste, and beef stew mix. Add beef broth, wine, and bay leaves and then stir.
If cooking on a stove top, cook over low heat, if using a slow cooker, cook on high setting.
Let simmer for 4-6 hours, stirring as needed.
If the liquid gets too low add water as needed. Thicken with cornstarch - water mixture, if needed.