Hearty Hunter's Stew 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes 2 tablespoons vegetable oil 4-1/4 cups water, divided 1/2 cup tomato juice 2 medium onions, cut in wedges 2 celery ribs, sliced 1 teaspoon Worcestershire sauce 2 bay leaves 2 to 3 teaspoons salt 1/2 teaspoon pepper 6 medium carrots, quartered 1 large rutabaga, peeled and cubed 6 medium potatoes, peeled and quartered Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Hearty Hunter's Stew cont. 1 cup frozen peas 1 tablespoon cornstarch In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. Discard bay leaves; add carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008

	Hearty Hunter's Stew Yield: 8 servings. Printed from tasteofhome.com Jul 4, 2008 Copyright Reiman Media Group, Inc © 2008