1. Cut venison or chuck roast into 1 inch pieces, remove fat as that is no desirable to eat.

2. Place meat into a baggie with about a 1/4 cup of flour, toss to coat the pieces with flour.

3. In a frypan, fry the venison in a little butter to brown both sides of the meat, remove and place in the slow cooker roaster pan. I use to pottery pan for slow cooking.

4. Place cut up carrots, potatoes, onion and the meat and one package of mushrooms into the cooking pot. DO NOT add peas yet.

5. Mix the seasoning packet and the beef broth together in a glass pitcher. Pour over the vegetables and the meat.

6. Place in the oven at 225 degrees for 6-8 hours. Check every so often to see if it is too dry.

7. 20 minutes before you are ready to eat add the peas and put back into the oven. If you do this too early the peas get mushy.

8 Serve with warm homemade chunky bread (which we dip in the stew)