Yields approx. 1.5 quarts

INGREDIENTS:
¼ cup salad oil
1 cup sliced onions
½ cup chopped carrots
½ cup tomato paste
2 tsp. paprika
½ tsp. thyme
½ cup cider vinegar
2 lbs. stew meat*
1 clove minced garlic
½ cup chopped peppers (red or green)
¼ cup brown sugar
2 ½ cups water or beef stock
½ tsp. rosemary

*you may use any kind of meat... venison, beef, pork, moose, lamb, boar, or a combination of these.

METHOD:

• In a stockpot, heat oil and brown the meat. Remove meat from the pan when done and set aside.
• In the same pot, sauté onions, garlic, peppers, and carrots just until partially cooked.
• Add the meat back into the pot along with the remaining ingredients. Bring to a boil.
• Turn down to a simmer and cook for 2 hours. The liquid will reduce and the stew will thicken as it cooks.
• Season with salt and pepper to taste.

---If you want to make it sweeter, add more brown sugar.

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