Venison Stew

Name: Venison Stew
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 8 servings.
Ingredients: 2 tablespoons canola oil; 2 pounds 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; 3 cups water; 7 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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 2 hours 10 min.

Makes

8 servings

I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous venison stew recipe came to be! —Gene Pitts, Wilsonville, Alabama

Venison Stew Recipe photo by Taste of Home

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Ingredients

2 tablespoons canola oil
2 pounds 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
3 cups water
7 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

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-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 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. If desired, stir in browning sauce.

Nutrition Facts

1 cup: 271 calories, 5g fat (1g saturated fat), 77mg cholesterol, 791mg sodium, 32g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Venison Stew

Ingredients

Directions

Nutrition Facts

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