Venison Stew
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Category
Meat and Poultry
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil
- 2 pounds venison stew meat
- 3 large onions, coarsely chopped
- 2 garlic cloves, crushed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Fustini's Tuscan Spice Blend
- salt and pepper to taste
- 3 cups of water
- 7 potatoes, peeled and quartered
- 1 pound carrots, cut into 1" pieces
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Ingredients
Directions
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan, cook and stir until crisp and tender, 5-7 minutes. Add garlic, cook and stir 1 minute longer. Add water, stirring to loosen browned bits from the pan. Stir in Worcestershire sauce, bay leaf, seasonings, salt and pepper. Return meat to the pan, bring to a boil. Reduce heat, cover and simmer until meat is tender 1 1/2 - 2 hours.
- Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth, stir into Dutch oven. Bring to a boil, cook and stir until thickened, 1-2 minutes.
Recipe Note
Adapted from "Taste of Home"