Venison (or Beef) Stew

Note: I was forwarded this recipe from a Dinner and a Movie email pairing it with "Robin Hood". Haven't seen the movie yet but this recipe was delicious and just shouts "Autumn"!

This is a hunter’s version of beef burgundy—apple cider substitutes for the burgundy and flavors and tenderizes the venison. Long, slow cooking—3 to 4 hours—ensures that the meat will be tender and succulent. If you don’t have venison, feel free to substitute beef chuck, rump roast or sirloin tip. Serve with dinner rolls for sopping up the delicious juices.

Ingredients:
2 1/2 pounds venison, cut into 1 1/2-inch chunks
1 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 cup vegetable oil
2 large yellow onions, peeled and diced
2 large carrots, peeled and cut into 1-inch chunks
3 garlic cloves, finely chopped
3 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 (12-ounce) bottle hard apple cider or 1 1/2 cups apple cider
1 tablespoon Worcestershire sauce
3 cups reduced-sodium beef or chicken broth, divided
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium green or yellow bell pepper, cored and cut into 1-inch pieces
1 medium red bell pepper, cored and cut into 1-inch pieces

Directions:

1. Pat meat chunks dry with paper towels. Combine flour, salt and pepper in a large plastic bag. Add meat; close the bag and toss to coat the meat with flour.
2. Heat oil in a large skillet over medium-high heat. When hot, remove about half the meat from the bag, shaking off excess flour and add to pan in a single layer without crowding. Brown on all sides, 6 to 8 minutes. Remove meat and set on paper towels to drain. Repeat with the remaining meat. Transfer the meat to a large Dutch oven.
3. Preheat oven to 325F.
4. Add onions and carrots to oil remaining in skillet and cook over medium-high heat, stirring occasionally, until vegetables begin to caramelize, 6 to 8 minutes. Remove vegetables with a slotted spoon and add to meat. Add garlic, bay leaves, thyme, allspice, cider, Worcestershire sauce and 2 cups broth to the Dutch oven; stir. (The liquid should barely cover the meat.) Bring to a simmer on top of the stove; cover the pan and place in oven. Cook 2 to 3 hours, until meat is barely tender.
5. Bring remaining broth to a boil. Add to stew along with potatoes and bell peppers. Stir, cover pan, and return to oven to bake about 1 hour, until meat is completely tender and potatoes are cooked. Serves 8.