Hearty Maine Venison Stew with Root Vegetables

Ingredients

• 2 pounds venison, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 2 parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, diced
• 4 cups beef or vegetable broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste