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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 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 king arthur unbleached all-purpose flour |
1/4 cup cold water |
browning sauce, optional |
Directions:
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.
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