Description
A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- ½ teaspoon dried oregano
- 1 tablespoon salt
- 3 cups water
- 7 small potatoes, peeled and quartered
- 1 pound carrots, cut into 1 inch pieces
- ¼ cup all-purpose flour
- ¼ cup water
Instructions
- In a large heavy pot over medium heat
- deeply brown the meat in oil. Add onions
- garlic. Worcestershire sauce
- bay leaf
- oregano
- salt
- and water. Simmer
- covered
- for 1 1/2 to 2 hours
- or until meat is tender.
- Add potatoes and carrots; cook until tender.
- Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Servings: 7