Servings |
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Ingredients
Stew
- 2 Tbsp oil
- 2 lbs venison stew meat
- 3 large onions coarsely chopped
- 2 garlic cloves crushed
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried oregano
- 3 tsp salt
- 1 tsp pepper
- 3 cups water
- 7 medium potatoes peeled and quartered
- 1 lb carrots cut into 1-inch pieces
Browning sauce (optional)
- 1/4 cup flour
- 1/4 cup cold water
Ingredients
Stew
Browning sauce (optional)
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Instructions
Stew
- Heat oil, add meat, brown all sides. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and 3 cups water. Bring to a boil, reduce heat. Cover and simmer 1-1/2 to 2 hours.
- Add potatoes and carrots; cook for 30–45 minutes.
Browning Sauce
- In a small bowl, mix flour and 1/4 cup water. Stir into stew. Cook and stir until thick and bubbly.
Recipe Notes
Recipe courtesy of Nancy Weber, Washington Island, WI.
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