Beef or venison (deer).

1/4 c. all-purpose flour
2 1/2 tsp. salt
1/2 tsp. pepper
2 bay leaves
2 lbs. beef or deer, cubed
1/2 c. salad oil
1 clove minced garlic
2 tbsp. parsley
1 can beer
3 tbsp. Worcestershire sauce
1/2 tsp. thyme leaves
2 lbs. new potatoes, pared
1 (10 oz.) frozen peas and carrots (or just peas)

1. Combine flour, salt and pepper in paper bag, big enough for meat cubes. Coat cubes.

2. Heat oil in Dutch oven. Saute onion and garlic. Remove and reserve onion. Now brown meat on all sides.

3. Return onion, add beer, Worcestershire, bay and thyme. Stir to mix well. Bring to boil. Reduce heat and simmer covered 1 1/2 hours.

4. Add potatoes and simmer covered 20 minutes.

5. Add peas and carrots or just the peas. Cook 8 to 10 minutes, covered. Turn stew into hot serving dish. Garnish with parsley and serve.