When he simmers a pot of his satisfying stew, Rick Sullivan of Henryville, Indiana stirs plenty of garlic and herbs into a hearty meat-and-vegetable mixture. "This stew tastes great right off the stove but it's even better if you make it ahead and reheat it," he says.
- 1 pound venison, cubed
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) beef broth
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 2 teaspoons dried parsley flakes
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 6 to 8 whole peppercorns
- 1 bay leaf
- 2 cups cubed peeled potatoes
- 1 large onion, chopped
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- 1/8 to 1/4 teaspoon browning sauce
- In a Dutch oven, brown venison in oil over medium-high heat; drain. Stir in the broth, thyme, marjoram, parsley, garlic and salt. Place peppercorns and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the potatoes, onion, carrots and celery; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables tender. Discard herb bag. In a small bowl, combine flour, water and browning sauce until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Venison Stew in Light & Tasty February/March 2003, p17
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