Venison Stew

Name: Venison Stew
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

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

1

Brown meat in hot oil in Dutch oven.
2

Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1 1/2 to 2 hours.
3

Add potatoes and carrots. Cook 30 to 45 minutes until vegetables are tender.
4

Mix flour and 1/4 cup cold water; stir into stew.
5

Cook and stir until thick and bubbly.

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