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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Moist, tender meat and thick, rich gravy are the hallmarks of this classic recipe slow-simmered in a cast-iron pot.—Joyce Worsech, Catawba, Wisconsin Ingredients:
2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes |
2 tablespoons canola oil |
4-1/4 cups water, divided |
1/2 cup tomato juice |
2 medium onions, cut in wedges |
2 celery ribs, sliced |
1 teaspoon worcestershire sauce |
2 bay leaves |
2 to 3 teaspoons salt |
1/2 teaspoon pepper |
6 medium carrots, quartered |
1 large rutabaga, peeled and cubed |
6 medium potatoes, peeled and quartered |
1 cup frozen peas |
1 tablespoon cornstarch |
Directions:
1. In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.
2. Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
3. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings.
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