Beef or Venison Stew Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Cook: 45 min.
MAKES: 8-10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. For additional color, add browning sauce to gravy if desired. Discard bay leaf. Serve in bowl. Yield: 8-10 servings.
Originally published as Beef or Venison Stew in Reminisce September/October 1991, p39

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Beef or Venison Stew

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Reviewed Mar. 22, 2011

I had to add some beef broth since this doesn't have any liquid & the cook time is off. The flavor wasn't bad in the end though. I think the meat would be bettter in a slow cooker version so it would end up tender.

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