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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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—Jennifer Whitaker, North Central, Massachusetts Ingredients:
3 bacon strips |
2 pounds venison stew meat, cut into 1-inch cubes |
2 large onions, chopped |
3-1/2 cups water, divided |
1 can (8 ounces) tomato sauce |
1 envelope onion soup mix |
2 teaspoons salt |
1 bay leaf |
2 teaspoons italian seasoning |
7 medium carrots, cut into 1-inch pieces |
5 medium potaotes, peeled and cut into 1-inch cubes |
4 celery ribs, sliced |
3 tablespoons king arthur unbleached all-purpose flour |
cooked noodles |
Directions:
1. In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
2. Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
3. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles. Yield: 8 servings.
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