This recipe for Venison (or beef) Stew, by Carolyn Kimmerling, is from Mama K's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds venison or beef cut into 1-1/2" cubes 1/2 cup flour 2 T oil 1 bay leaf 1 T Worchestershire Sauce 1 onion, diced 1 cup celery, diced 1 cup carrots, sliced 3 large potatoes, cubed (with or without skin) 1 cup beef broth 1/4 tsp. pepper 2 T salt 1 tsp. sugar 4 cups water 1/2 cup red wine, optional
Coat meat with flour; save excess flour. Brown meat in heated oil. Combine all ingredients in crockpot. Cover and cook on low 8-10 hours. Turn on high, thicken with remaining flour dissolved in water. Cover and cook 10-15 minutes longer.
Found this recipe in the now defunct Pittsburgh Press.
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