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Ingredients
3 | tablespoons | olive oil |
2 | pounds | venison stew meat cut into 1-inch cubes |
1⁄4 | cup | all-purpose flour |
Essence recipe follows | ||
2 | cups | chopped onions |
1 | cup | chopped celery |
1 | cup | chopped carrots |
1 | tablespoon | chopped garlic |
1 | cup | chopped tomatoes peeled and seeded |
1 | tablespoon | chopped fresh basil leaves |
1 | tablespoon | chopped fresh thyme leaves |
2 | bay leaves | |
1 | cup | red wine |
4 | cups | brown stock |
Salt and black pepper | ||
Crusty bread |
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