Elk Brown Stew

1 1/2 pounds Elk cubes for stew (you can use beef)

Flour about 1 cup

Salt and pepper to your taste

2 tablespoons vegetable oil

1 clove garlic, minced

1/2 teaspoon allspice

1/2 teaspoon paprika

1 teaspoon sugar

1 tablespoon lemon juice

1 teaspoons Worcestershire sauce

2 cups tomato juice

1 1/2 cups water

4 small onions, quartered

1 1/2 cups diced potatoes

3 medium carrots, diced

3/4 cup diced celery

Dredge meat in seasoned flour. Heat oil and garlic in electric skillet at 400°. Add meat and brown well. Turn heat control down until pilot light goes out. Add paprika, allspice, sugar, lemon juice, Worcestershire sauce, tomato juice and water. Cover and simmer 1 1/2 hours or until meat is tender. Stir occasionally, adding more water if necessary. Add onions, potatoes, carrots and celery. Cover and cook 15 minutes or until vegetables are tender.

Okay this is the basic recipe..... Now for the changes I made for today's dinner because I cant follow the same recipe all the time....

Today I doubled the basic recipe. I also added 1 medium onion because thats all I had, I didn't add celery because I am out. I added 1 1/2 cups red wine and 1 can of diced tomatoes, because I can. Also I added all the vegetables at one time after I added the tomato sauce, and dialed the heat down to warm so it can cook all day. Why you ask??? Just because it makes the house smell wonderful and I can sneak a taste now and then. Thats all.

Now we must move on to something sweet........