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Venison Stew

Source of Recipe

Gene Pitts, Taste of Home


List of Ingredients

2 tb Cooking oil
2 lb Venison stew meat
3 lg Onions coarsely chopped
2 Garlic cloves crushed
1 tb Worcestershire sauce
1 Bay leaf
1 t Oregano dried
1 tb Salt
1 t Pepper
3 c Water
7 Potatoes -peeled and quartered
1 lb Carrots, -cut into 1-inch pieces
1/4 c All-purpose flour
1/4 c Cold water
Browning sauce, bottled -(Optional)


Recipe

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings