Venison Stew - (1-cup servings)

3/4 lb. venison, cubed
1 Tbs. olive oil
1/4 med onion, sliced thin
1 clove garlic, chopped fine
2 med. carrots, sliced in circles
1 med russet potato, cubed
2 cups Swanson's Beef Broth
1 Tbs. corn starch
fresh ground black pepper (optional)

Brown venison in olive oil. Add onions and garlic just before the venison is done browning. Add the carrots and potato. Add the beef broth reserving 3 Tbs. Mix together the corn starch and the reserved broth. Add to the pot. Bring to boil and then reduce to medium heat until the potato and carrots are tender and the broth has thickened.

Serving Size: makes 4 1-cup servings