Venison Stew II

Recipe Ingredients

2 tablespoons	30ml	Cooking oil
2 lbs	908g / 32oz	Venison stew meat
3 lbs	1362g / 48oz	Onions - coarsely chopped (large)
2		Garlic cloves - crushed
1 tablespoon	15ml	Worcestershire sauce
1		Bay leaf
1 teaspoon	5ml	Dried oregano
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Peas
		Celery - chopped 1" pieces
3 cups	711ml	Water
7		Potatoes - peeled, quartered
1 lb	454g / 16oz	Carrots - cut into 1" pieces
1/4 cup	15g / 0.5oz	Flour
1/4 cup	59ml	Cold water
1/4 teaspoon	1.3ml	Kitchen Bouquet - (optional)

Recipe Instructions

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes, carrots, celery, and peas. Continue to cook until vegetables are tender, 30 to 45 minutes. Mix flour and water (1/4 cup each); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf.

This recipe yields 8 to 10 servings.

Source:
Country Magazine - Downloaded from - http://www.neosoft.com/recipes/ftp

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