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Hunter`s venison stew with wine and dried cherries

1 onion, halved, thinly sliced
2 medium carrots, peeled, thinly sliced
2 large all-purpose potatoes, cut in 1/2-inch chunks
1 3/4 pounds venison stew meat (in chunks)
1 cup dried cherries
1 bay leaf
Several sprigs fresh thyme or 1 teaspoon dried
2 garlic cloves, minced
1 cup strong beef broth
1 1/2 cups dry red wine
2 tablespoons (packed) golden brown sugar
1 teaspoon salt
Freshly ground black pepper
1 1/2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
2 teaspoons tomato paste

1. Put the vegetables, meat, cherries, herbs, and garlic in a 4 1/2 - 6-quart slow cooker. Add stock, wine, brown sugar, salt, pepper and Worcestershire sauce. Mix with a wooden spoon. Cover and cook on low setting for 8 to 9 hours. If possible, stir once an hour toward the end of cooking.
2. Ladle about 3/4 cup stew broth into a small bowl. Whisk in flour and tomato paste. Stir back into cooker. Cover and heat 30 minutes longer, then serve.

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