BEEF OR VENISON STEW

Beef or Venison Stew image

I am an avid hunter so ever year we have venison to eat. I use it a lot in recipe instead of using beef. This stew is perfect to make the meat very tender and tasty.-Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 14

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Ingredients

2 tablespoons vegetable oil
2 pounds beef or venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
7 medium potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water
Browning sauce, optional

Steps:

In a large Dutch oven, heat oil. 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. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and water; stir into stew. Cook and stir until thickened and bubbly. , For additional color, add browning sauce to gravy if desired. Discard bay leaf. Serve in bowl.

Nutrition Facts : Calories 323 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 788mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 5g fiber), Protein 22g protein.