My husband likes to hunt deer and elk in the fall. Chunky Venison Stew is a great way to use some of the meat. Our family practically lived on venison meat for the first 15 years of our marriage. During that time, I learned how best to prepare the burger, steaks, and roasts. This stew is a favorite.
Using two cutting boards, prepare stew meat and sliced vegetables.
Heat oil in large Dutch oven. Brown meat. Add onion, garlic, Worcestershire sauce, herbs and spices. Simmer covered 2 hours or until meat is tender. Add water as needed.
Add potatoes and carrots to the stew meat with enough water to cover. Continue to cook until vegetables are tender, about 30 minutes.
In a small bowl, whisk together flour and water until completely incorporated. Slowly stir into stew. Cook and stir until thickened. Remove bay leaf. Makes 8-10 servings.