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A delicious stew for a Sunday afternoon. Ingredients:
2 T. cooking oil
2 lbs. venison stew meat
3 large onions, coursely chopped
2 garlic cloves, crushed
1 T. Worcestershire sauce
1 bay leaf
1 t. dried oregano
1 T. salt
1 t. pepper
3 c. water
7 potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
1/4 c. all-purpose flour
1/4 c. cold water
Bottled browning sauce, option
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Summer, covered, 1-1/2 to 2 hours or until meat is tender.
Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired.
Remove bay leaf before serving. Hot yeast rolls are great with this stew!
Prep time: 2 hours and 45 minutes Makes 8-10 servings Recipe submitted by: TheAshFamily
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