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1½ cups water
2 envelopes onion gravy mix
¼ tsp. ground thyme
3 tbsp. vegetable oil
6 carrots, cut into one-inch cubes
1 cup frozen peas
½ cup beer
1 tbsp. packed brown sugar
2-3 lbs. deer stew meat
1 bay leaf
6 medium parsnips, cut into one-inch cubes
In small bowl, blend water, beer, gravy mix, brown sugar and thyme. Set aside. Remove all fat and silver skin from meat. Cut into one-inch pieces.
In Dutch oven, brown meat in oil over medium high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat and cover. Simmer until meat is almost tender for 1-1½ hours, stirring occasionally.
Add carrots and parsnips; cover. Cook 20 minutes longer. Discard bay leaf before serving. Serves 6-8.
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