Venison Stew

14 ingredients
8 steps

Ingredients

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

Directions

  1. 1
    Heat oil in a Dutch oven.
  2. 2
    Brown meat.
  3. 3
    Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 2 hours or until meat is tender.
  4. 4
    Add potatoes and carrots.
  5. 5
    Continue to cook until vegetables are tender, about 30 to 45 minutes.
  6. 6
    Mix flour and cold water; stir into stew.
  7. 7
    Cook and stir until thickened and bubbly.
  8. 8
    Remove bay leaf.

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