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 all-purpose flour
- 1/4 cup cold water
- Bottled browning sauce, optional
- 1. 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.
- 2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
- 3. 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.
1 cup: 271 calories, 5g fat (1g saturated fat), 77mg cholesterol, 791mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 24g protein .
Reviews for Venison Stew
"Delicious. I have made this several times and have been delighted."
"This was good! I accidentally doubled the pepper and it was still good. I did add maybe 3/4 cup wine and extra water to cover the potatoes when those were added. Will make again though. Oh, and I cut the onion to just one because I don't like loads of cooked onion in a dish."
"So I made this recipe last night, I had an issue with all f the liquid evaporating and had to add beef broth. Also I added corn and celery into the mix, the flavors were amazing. Definitely going to use this recipe again! Oh and my husband loved it!"
"My husband's review was "This is a manly stew!" We both enjoyed this. Like other reviewers, though, I added beef broth because otherwise there wasn't enough liquid."
"This is awesome. My husband and I get various Venison Meats from Family at different times, and we have tried different recipes this was so good the venison melted in our mouth it was very good"
"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."
"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."
"While tasty, this stew was too salty for us. Next time I make I'll try reducing the salt by half. I used 1 large onion, and it was plenty."
"EXCELLENT, GOOD FLAVOR. I USED ONLY 11/2 ONION AND IT WAS PLENTY. NEXT TIME I WILL NOT USE AS MUCH THICKENING OR WILL COOK IT WITH A LITTLE MORE WATER."
"Our family enjoyed this stew recipe very much. Being married to a hunter, I can see this dish quickly becoming a favorite!"
"This was a very tasty recipe, i really did enjoy it, the only change i would make is the onions. I only used 2 onions, and that was too much for my liking, so next time i will only use one, but otherwise very tasty recipe."
"My husband an son love this stew.My husband has said he has eaten many others cooked by his buddies, but swears this is the best he has ever eaten. I often get request from them to cook a pot for them when they go on one of their hunting camping trips."