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3 pounds venison stew meat
3 tablespoons vegetable oil
1 1/2 cups water
1/2 cup beer
2 envelopes onion gravy mix
1 tablespoons brown sugar
1 bay leaf
1/4 teaspoon ground thyme
6 carrots cut up
1 cup frozen peas
Brown venison in oil in large dutch oven. Combine water, beer, gravy mix, sugar, bay leaf and thyme; add to pot. Cover and simmer one hour or until almost tender, stirring occasionally. Add carrots and cook 20 minutes. Add peas and cook 10 minutes. Makes six servings.
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