Venison Stew

Total Cook Time

Prep: 20 min. Cook: 4 hours

10-15 servings

3 tablespoons olive oil

3 pounds venison stew meat

4 large onions, coarsely chopped

4 garlic cloves, crushed

2 tablespoon Worcestershire sauce

2 bay leaf

2 teaspoon dried oregano

2 tablespoon salt

2 teaspoon pepper

6 cups water

16 potatoes, peeled and quartered

2 pounds carrots, cut into 1-inch pieces

1/2 cup all-purpose flour

1/2 cup cold water

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. Simmer, covered, 2 to 3 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Remove bay leaf.

~I’ve made this for family gatherings.

Barbara