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Venison Stew Recipe

Venison Stew Recipe photo by Taste of Home

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I had no choice but to lean to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous stew recipe came to be! —Gene Pitts, Wilsonville, Alabama

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Venison Stew Recipe

Prep: 10 min. Cook: 2 hours 10 min.

Yield: 8-10 Servings

10 130 140

Ingredients

2 tablespoons canola oil
2 pounds 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
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Bottled browning sauce, optional

Directions

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. 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 cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 271 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 791 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein.

Originally published as Venison Stew in Taste of Home February/March 1993, p29

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Venison Stew

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Reviewed on Jan. 21, 2013 by eastfork

So glad I found this online, I searched and searched and couldn't find my copy amongst my recipes. Best stew ever.

Reviewed on Sep. 14, 2012 by yehaws

I've used this recipe for years (since it was first featured in your magazine). Excellent!!

Reviewed on Jun. 27, 2012 by mtuttle

My husband and sons are hunters, so we have much venison steak to use! I used cut-up venison steak for the meat. I also found that the recipe did not have enough liquid, so I added 15 ounces of tomato sauce to the three cups of water. I put in the carrots about ten minutes before adding the potatoes, since they take longer to cook. I added 8 ounces of beef broth with the potatoes, then mixed the remainder of a 15-ounce can with the flour to thicken. I left out the salt, adding just a little low-sodium seasoned salt at the end of cook time. Excellent! A new favorite.

Reviewed on Jun. 07, 2012 by MTCathy

Perfect!!! I`m going to making this tonight. I planned on making chicken soup but I only have 2 small boneless skinless chicken breasts (not much flavor for soup). But I do have plenty of elk in the freezer so it looks like I`ll be making elk, chicken soup. Thanks for the recipe Gene Smile

Reviewed on Dec. 23, 2011 by brianslady17

This is a very flavorful, delicious recipe. If you make it just as directed, it will not have much liquid... which means you'll probably won't have leftovers! I made some honey flaxseed bread with this and it was a perfect meal. Next time I make this, I'll add more broth and some mushrooms.