Venison Stew

I was given a bunch of vegetables recently, and I've been at a loss of what to do with them.  So, along with the venison we were given, I decided to make PH venison stew.  It is adapted from Jackie Clay's recipe at Backwoods Home Magazine. 

1 lb of venison (cut into 1 inch cubes)
1 quart potatoes (cut into chunks)
1 quart carrots (cut into chunks)
1/2 large onion (cut into large pieces)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 tsp Watkins Beef Soup Starter
4 cups water or tomato juice
Olive Oil
flour

Dredge venison pieces in flour, and brown in olive oil in cast iron pan.  Remove and drain.  Add all chopped vegetables to crock pot or dutch oven.  Add seasonings and water or juice.  Cook on low for several hours until done.  Eat right away or can in pint jars for 90 minutes.

I'll be canning carrots tomorrow, and dehydrating green peppers and onions.  With the apples I'll be making pie, and dehydrating more apples, as well as, oranges.  It will be a busy day.