Venison Stew
14 ingredients
5 steps
Ingredients
- 2 Tbsp. oil
- 2 lb. cubed venison
- 3 onions, chopped
- 2 garlic cloves, crushed
- 1 Tbsp. Worcestershire sauce
- 1 tsp. oregano
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 bay leaf
- 3 c. water
- 6 potatoes, quartered
- 6 carrots (in 1-inch pieces)
- 1/4 c. flour
- 1/4 c. cold water
Directions
-
1Brown meat in hot oil in Dutch oven.
-
2Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1 1/2 to 2 hours.
-
3Add potatoes and carrots. Cook 30 to 45 minutes until vegetables are tender.
-
4Mix flour and 1/4 cup cold water; stir into stew.
-
5Cook and stir until thick and bubbly.
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