—Jennifer Whitaker, North Central, Massachusetts
- 3 bacon strips
- 2 pounds venison stew meat, cut into 1-inch cubes
- 2 large onions, chopped
- 3-1/2 cups water, divided
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
- 2 teaspoons salt
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 7 medium carrots, cut into 1-inch pieces
- 5 medium potaotes, peeled and cut into 1-inch cubes
- 4 celery ribs, sliced
- 3 tablespoons all-purpose flour
- Cooked noodles
- In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
- Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
- Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles. Yield: 8 servings.
Originally published as Venison Vegetable Stew in Country Woman January/February 1995, p38
Reviews for Venison Vegetable Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 3, 2016
"A very good and hearty stew."