Aunt Beth Stew

1 lb. stew meat
½ C. flour
½ t. each salt, pepper, onion salt, garlic salt
or 1 t. Mrs. Dash & pepper
Combine flour & seasonings; combine with meat in a ziplock bag & shake well to coat.
In a large pot, heat 1 T. butter or margarine. Brown the meat & drain fat. Add 2 qts. Water & bring to a boil. Reduce heat, cover & simmer for 1 hour.
Add 2 C. carrots, cut into ½ in. pieces; boil 10 min.
Add 2 C. cubed potatoes (peel or not—your preference).
Add 1 med. diced onion or 1 heaping T. dried onion flakes.
Add rosemary to taste & a bay leaf.
Let simmer until veggies are tender.

When Grandma (Beth) & Grandpa were younger they would gather with his brothers & sisters at a place called Wan Roads (up Diamond Fork Canyon) to go deer hunting. When they caught a deer, Grandma would make a version of this stew using the fresh venison. Venison is an acquired taste, but Grandma knew how to prepare it right & make it very tasty.
One night, when they were all discussing what to eat, one of Grandpa’s brothers-in-law said, “I don’t care what the rest of you eat as long as I eat ‘Aunt Beth Stew’!”
Grandma & Grandpa loved to tell this story & remember those good times.