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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat 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 thyme |
1 tablespoon salt |
3 cups water |
7 small potatoes, peeled and quartered |
1 pound parsnip, chopped |
1/4 cup all-purpose flour |
1/4 cup water |
Directions:
1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
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