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Tom's Venison Stew (or Beef Stew) Recipe

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

Tom Gillikin
Added: Thursday, December 15, 2005


2 TBSP cooking oil
2 lbs venison or beef stew meat
3 large onions coarsley cut
2 garlic cloves, crushed
1 TBSP worchestire sauce
1 bay leaf
1 tsp dried oregano
1 TBSP salt
1 tsp pepper
3 c water
7 potatos peeled and quartered
1 lb carrots cut into one inch pieces
c all purpose flour mixed with one cup water
Browning sauce - optional

Heat oil in dutch oven. Brown meat and add water. Add onions, garlic, worchestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1 hours or until meat is tender. Add potatos and carrots. Continue to cook until vegetables are tender (30-45 minutes). Mix flour (1/4 c) and 1 cup water; stir into stew until thickened and bubbly. Add browning sauce if desired. Remove bay leaf.

Anytime during cooking, if water cooks away add more.

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