Step 1

Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.

Step 2

Add olive oil to dutch oven add meat in batches & brown.

Step 3

Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.

Step 4

Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.

Step 5

Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.

Step 6

Simmer for another 30-45 minutes, meat should fall apart.

Step 7

Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)

Step 8

Serve it up with some french bread or Irish soda bread