Venison Stew Recipe
- 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 King Arthur Unbleached All-Purpose Flour
- 1/4 cup cold water
- Bottled browning sauce, optional
- 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.
Reviews for Venison Stew(7)
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this is the best venison stew I changed a little bit and ad some red wine to it.
So glad I found this online, I searched and searched and couldn't find my copy amongst my recipes. Best stew ever.
I've used this recipe for years (since it was first featured in your magazine). Excellent!!
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.