Hearty Hunter’S Stew

Name: Hearty Hunter’S Stew
Ingredients: 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes; 2 tablespoons canola oil; 4-1/4 cups water, divided; 1/2 cup tomato juice; 2 medium onions, cut in wedges; 2 celery ribs, sliced; 1 teaspoon Worcestershire sauce; 2 bay leaves; 2 to 3 teaspoons salt; 1/2 teaspoon pepper; 6 medium carrots, quartered; 1 large rutabaga, peeled and cubed; 6 medium potatoes, peeled and quartered; 1 cup frozen peas; 1 tablespoon cornstarch

15 ingredients

3 steps

Ingredients

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
2 tablespoons canola oil
4-1/4 cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 teaspoon Worcestershire sauce
2 bay leaves
2 to 3 teaspoons salt
1/2 teaspoon pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 tablespoon cornstarch

Directions

1

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
2

Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
3

Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.