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Venison Stew Recipe

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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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Reviews for Venison Stew (1)

Venison Stew

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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.