Description
Try this simple and delicious dish.
Ingredients
2 pounds venison stew meat
7 potatoes, peeled and quartered
3 large onions, coarsely chopped
2 tbsp canola oil
2 garlic cloves, crushed
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp dried oregano
1 tsp pepper
3 cups water
1 pound carrots, cut into 1inch pieces
1/4 cup plain flour
1/4 cup cold water
Bottled browning sauce, optional
1 tbsp salt
Directions
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 h or until meat is tender.
Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 min.
Mix flour and cold water, stir into stew. Cook and stir until thickened and bubbly.
Add browning sauce if desired.
Remove bay leaf.
TIPS:
You are welcome to your own improvisation: add celery and corn or even drop of red wine.
Enjoy!
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