 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A substantial satisfying meal. This stew is tasty served over rice or large egg noodles. Ingredients:
2 tablespoons vegetable oil |
2 pounds venison stew meat |
3 onions, chopped |
2 cloves garlic, minced |
1 tablespoon worcestershire sauce |
1 bay leaf |
1/2 teaspoon dried oregano |
1 tablespoon salt |
3 cups water |
7 small potatoes, peeled and quartered |
1 pound carrots, cut into 1 inch pieces |
1/4 cup all-purpose flour |
1/4 cup water |
Directions:
1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Add potatoes and carrots; cook until tender.
3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
|
|