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Categories:
cooking oil onions garlic Worcestershire sauce bay leaf oregano salt water potatoes carrots flour cold water
Viewed: 25 - Published at: 7 years agoIngredients
- 2 Tbsp. cooking oil
- 2 lb. venison, chopped
- 3 large onions, chopped
- 2 garlic cloves (optional)
- 1 Tbsp. Worcestershire sauce
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. salt and pepper
- 3 c. water
- 7 potatoes, quartered
- 1 lb. carrots, cut into 1-inch pieces
- 1/4 c. flour
- 1/4 c. cold water
Method
- Heat oil in Dutch oven; brown meat.
- Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
- Simmer covered 1 1/2 to 2 hours or until meat is tender.
- Add potatoes and carrots; cook until tender.
- Mix flour and water; stir into stew. Cook and stir until thickened and bubbly.
- Remove bay leaf.
- Yields 8 to 10 servings.
