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Beef or Venison Stew Recipe

I am an avid hunter so ever year we have venison to eat. I use it a lot in recipe instead of using beef. This stew is perfect to make the meat very tender and tasty.—Gene Pitts, Wilsonville, Alabama

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8-10 Servings
Prep: 10 min. Cook: 45 min.

Ingredients

2 tablespoons vegetable oil
2 pounds beef or venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
7 medium potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Directions

In a large Dutch oven, heat oil. 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 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly.
For additional color, add browning sauce to gravy if desired. Discard bay leaf. Serve in bowl. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 323 calories, 9 g fat (3 g saturated fat), 56 mg cholesterol, 788 mg sodium, 38 g carbohydrate, 5 g fiber, 22 g protein.

Beef or Venison Stew published in Reminisce September/October 1991, p39

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