Beef or Venison Stew Recipe

3.5 2 2
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Beef or Venison Stew Recipe

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3.5 2 2
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

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

Directions

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.
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.
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 cup: 323 calories, 9g fat (3g saturated fat), 56mg cholesterol, 788mg sodium, 38g carbohydrate (8g sugars, 5g fiber), 22g protein.

  • 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
  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

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Reviews forBeef or Venison Stew

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MY REVIEW
lovelies User ID: 7673988 37750
Reviewed Nov. 7, 2014

"Very good but like the other reviewer I also added 4C. Of beef base and then used 1/2C. Flour and 1/2C. Water for the gravy. Other than these alterations it's good. The cooking time does seem a little bit off. I'll fix again."

MY REVIEW
lil momma jenn User ID: 2508512 34586
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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