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Savory Beef (or Venison) Stew Recipe

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This recipe for Savory Beef (or Venison) Stew, by , is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cabrini Arendt
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 to 3 lb. Boneless beef pot roast or venison
1/3 c. flour
5 slices bacon
3 c. sliced fresh mushrooms
1/2 c. chopped onion
2 - 3 c. water
1/4 c. chili sauce
2 tsp. beef bouillon granules
1/2 tsp. dried thyme, crushed
1/2 tsp. dried basil
1/4 tsp. pepper
Tomato juice or sauce
6 med. carrots, cut into 1" - 1 1/2" pieces
1 cup frozen peas

Directions:
Directions:
Trim fat from meat; cut into 1 1/2" cubes. Put in plastic bag with flour - shake to coat; set aside.
In Dutch oven, cook bacon till crisp. Remove; drain; crumble; set aside. Reserve 3 Tbsp. drippings in pan. Brown meat in drippings in pan, 1/2 at a time. Add more drippings if necessary. Remove meat. Add mushrooms and onions; cook till tender. Return meat to pan, along with bacon, 2 c. water, chili sauce, bouillon granules, thyme, basil and pepper. Bring to boiling. Cover and bake at 325 for 2 1/2 hours. (Add more water during baking if necessary.) Meanwhile, cook the carrots in boiling water till just tender. Drain. Stir carrots into stew; sprinkle frozen peas over. Cover and bake for 15 minutes more.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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