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Beef or Venison Stew

Beef or Venison Stew
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
8-10 ServingsPrep: 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.
© Taste of Home 2012

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Beef or Venison Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012