2 pounds venison, cut into 1-inch cubes
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil or bacon grease
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, peeled and cubed
2 cups beef or venison broth
1 cup red wine or water
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas (optional)
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