This stew was really great. It was much more flavorful than many of the stews I've made from scratch, and tasted great even without the typical low and slow cooking in a crock pot that I would usually use for stew. I substituted parsnips for half the carrots. Next time, I'd cut the shallots into chunks rather than trying to leave them in cloves - they didn't caramelize as nicely as they could have.
Venison Stew with Glazed Shallots
From EatingWell: January/February 1997
Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.