Venison Stew I recipe

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Ingredients

2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
¼ cup all-purpose flour
¼ cup water

Nutrition Info

386.4 calories
carbohydrate: 44.6 g
cholesterol: 110.2 mg
fat: 7.5 g
fiber: 6.5 g
protein: 34.8 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1146.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

  2. Add potatoes and carrots, cook until tender.

  3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Recipe Yield

6 to 8 servings

Recipe Note

A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.

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