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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a thick and hardy stew that is paired well with homemade french bread. I will also post the recipe for that. The smell of both cooking in the kitchen at the same time is a tease to your nose. Ingredients:
2 tbls. flour |
1 lb venison stew meat |
2 tbls cooking oil |
4 cups vegetable juice |
1/2 cup chopped onions |
2 beef bouillon cubes |
3 cloves garlic minced |
1 tsp dried basil |
1/2 tsp dried thyme crushed |
4 medium potatoes cubed |
3 carrots sliced |
2 celery stalks sliced |
Directions:
1. Place flour in a plastic bag. Add meat cubes a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice, onions, bouillon cubes, garlic, basil and thyme. Bring to a boil; reduce heat. Cover; simmer for 1 hour, add potatoes, carrots and celery and cook on low heat for an additional 1 1/2 hours.
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