Awesome Venison Stew Recipe!

Simple but delicious venison stew using venison steaks! See recipe below:
Venison Stew Recipe
4 venison steaks trimmed of all fat & fascia, cut into 1 inch cubes
Dredge cubes in seasoned flour (approx. 1.5 cups) and brown in batches in a large pot with approx. 1 TB oil + 1 TB butter for each batch
add salt and pepper as needed
Deglaze (scrape) the bottom of the pot using approx. 7 TB red wine vinegar leaving all the scrapings & vinegar in the bottom of the pot. Add 2 cups of beef broth, 1 cup of red wine, 4 shakes of Worcestershire sauce, and 1 bay leaf
Simmer for at least 2 hours, stirring and scraping the bottom occasionally. If the meat is still a bit tough after 2 hrs., continue cooking and test every 15 minutes
Add 28 ounces of mixed frozen vegetables (or cubed cooked potatoes & sautéed onions!)
Add thyme and sage as needed (approx. ¼ tsp of each)
Cook for another 20 minutes
Salt & pepper, more Worcestershire, etc. as needed
We like to serve it with cornbread