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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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I had no choice but to lean to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own tastethat's how my now-famous stew recipe came to be! Gene Pitts, Wilsonville, Alabama 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 king arthur unbleached all-purpose flour |
1/4 cup cold water |
bottled browning sauce, optional |
Directions:
1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
3. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings.
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