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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
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

Printed from tasteofhome.com Jul 4, 2008

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Hearty Hunter's Stew cont.

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.

Yield: 8 servings.