Ingredients
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat cut into 1\" chunks
- 1 large onion coarsely chopped
- 1 clove garlic crushed
- 1 tablespoon Worcestershire sauce
- 1 whole bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon salt
- 1 teaspoon pepper
- 3-4 cups water
- 7 medium red potatoes peeled and quartered
- 1 pound carrots peeled and cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1/3 cup water
Recipe Description
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.
Recipe Directions
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Using two cutting boards, prepare stew meat and sliced vegetables.
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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.
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Add potatoes and carrots to the stew meat with enough water to cover. Continue to cook until vegetables are tender, about 30 minutes.
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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.
