I omitted the beef bouillon cubes (trying to cut back on these kinds of processed foods), reduced the diced tomatoes by half, and added 1/4 cup (1/2 stick) butter. It was perfect! The flavor stood on its own without the bouillon or the added tomatoes and the addition of butter took it to a whole new level. I added butter since venison is incredibly lean and it gave the broth so much flavor and depth. This is now the BEST venison stew so if you have access to some healthy and delicious venison, this is a must try recipe and if not you can always try it with beef for stew. If you use beef, you might reduce or eliminate the butter depending on how much fat is in the beef.
One more tip... if you are in a pinch for time, you can skip the browning step. This stew will still come out fabulous.
1 ½ to 2 lbs. venison roast or steak, (can use beef for stew)
house seasoning* (or just sprinkle on some salt, pepper, and garlic powder)
4-5 potatoes cubed
4 carrots sliced in rounds
2 ribs celery sliced
1 onion diced
4 cloves garlic minced
1/4 cup butter (1/2 stick)
1 (15 oz.) can diced tomatoes
1- 2 tsp. creole seasoning (I use 2 tsp)
2 bay leaves
1 tsp. seasoned salt
freshly ground black pepper to taste
1. Brown meat in about 2 Tbsp. olive oil in skillet. Sprinkle meat with house seasoning while browning.
1/4 cup salt
1 Tbsp. black pepper
1 Tbsp. garlic powder
Stir the ingredients together and store in shaker or other container.
House Seasoning Recipe is from Paula Deen's Kitchen Classics: The Lady & Son's Savannah Country Cookbook and The Lady and Son's, Too!