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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) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
¼ c all purpose flour – mixed with one cup water
Browning sauce - optional
Directions:
Directions:
Heat oil in dutch oven. Brown meat and add water. Add onions, garlic, worchestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1 ½ 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.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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