Espresso and Lime

0 Combine the cubed stew meat with 1/4 cup of all purpose flour and a generous pinch of salt and black pepper in a large bowl and toss until all of the cubes have been separated and lightly coated
1 Add 1 tablespoon of butter or olive oil into a 6 quart braiser or dutch oven and place it over medium to medium high heat
2 Once the butter has melted, add the coated venison cubes and cook for several minutes, flipping the cubes occasionally, until the exterior is browned and then transfer them onto a plate and set aside
3 Reduce the heat to medium and add 2 tablespoons of butter or olive oil into the braiser
4 Once the butter has melted, add the diced onion and cook for 3-4 minutes
5 Add 6 minced garlic cloves and cook, stirring consistently, for about 60 seconds
6 Add 1 cup of beef stock into the braiser and scrape the bottom of the pan until all of the brown bits left behind from the beef have been brought up into the broth
7 Add the chopped carrots and potatoes, 2 tablespoons of tomato paste, 1 tablespoon of brown sugar, 1 tablespoon of worcestershire sauce, 1 teaspoon of cumin, 1 teaspoon of italian seasoning and mix to combine 
8 Add 15 ounces of fire roasted tomatoes and the remaining 5 cups of beef stock and bring the mixture up to a simmer
9 Add the browned beef, cover the braiser and simmer on medium to medium low for 90 minutes (add another cup of beef stock if the liquid ratio begins to look too low)
10 Combine 2 tablespoons of cornstarch with 2 tablespoons of cool water in a small cup until smooth
11 Once the carrots and potatoes are tender, whisk in the cornstarch mixture and 6 ounces of peas and let the stew simmer uncovered for another 3-4 minutes
15 Taste and add additional salt, if necessary
12 Enjoy!
13 Allow leftovers to cool a bit before transferring them into the refrigerator
14 Reheat leftovers over medium heat