Venison Stew II 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 thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
¼ cup all-purpose flour
¼ cup water

Nutrition Info

408.4 calories
carbohydrate: 50 g
cholesterol: 110.2 mg
fat: 7.5 g
fiber: 7.9 g
protein: 35 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1105.4 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

  2. Stir in potatoes and parsnips, cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Recipe Yield

6 to 8 servings

Recipe Note

This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.

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