Venison Stew
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A home-kitchen version of venison stew, written step by step so it's easy to follow that's worth the oven time.
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
Method
Heat oil in a Dutch oven.
Brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
Simmer, 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 to 45 minutes.
Mix flour and water.
Stir into stew.
Cook and stir until thickened and bubbly.
Add browning sauce, if desired. Remove bay leaf.
Makes 8 to 10 servings.
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