Venison Stew

Name: Venison Stew
Ingredients: 2 Tbsp. oil; 3 large onions, coarsely chopped; 1 Tbsp. Worcestershire sauce; 1 tsp. oregano; 1 tsp. pepper; 7 potatoes, peeled and quartered; 1 lb. carrots, cut into 1-inch pieces; bottled browning sauce (optional); 1 lb. venison stew meat; 2 garlic cloves, crushed; 1 bay leaf; 1 Tbsp. salt; 3 c. water; 1/4 c. flour; 1/4 c. cold water

15 ingredients

11 steps

Ingredients

2 Tbsp. oil
3 large onions, coarsely chopped
1 Tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. pepper
7 potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
bottled browning sauce (optional)
1 lb. venison stew meat
2 garlic cloves, crushed
1 bay leaf
1 Tbsp. salt
3 c. water
1/4 c. flour
1/4 c. cold water

Directions

1

Heat oil in a Dutch oven.
2

Brown meat.
3

Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
4

Simmer, covered, 1 1/2 to 2 hours or until meat is tender.
5

Add potatoes and carrots.
6

Continue to cook until vegetables are tender, about 30 to 45 minutes.
7

Mix flour and water.
8

Stir into stew.
9

Cook and stir until thickened and bubbly.
10

Add browning sauce, if desired. Remove bay leaf.
11

Makes 8 to 10 servings.