Venison Stew
Adapted from the original found on Allrecipes.com: Venison Stew I (http://allrecipes.com/Recipe/venison-stew-i/Detail.aspx)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1 bay leaf
- 2 onions chopped
- 2 tablespoons olive oil
- 1/4 cup flour
- 3 cups beef broth
- 1 tablespoon worchestershire sauce
- 2 carrots chopped
- 2 pounds stew meat venison or beef
- 1/2 teaspoons oregano dried
- 5 potatoes peeled and chopped
- 1/4 cup water
- Carbohydrate 45.403014166687 g
- Cholesterol 71.0628046333333 mg
- Fat 20.846680909594 g
- Fiber 5.98648344361782 g
- Protein 36.6313887039116 g
- Saturated Fat 8.07534277008908 g
- Serving Size 1 1 Serving (503g)
- Sodium 330.121677632277 mg
- Sugar 39.4165307230691 g
- Trans Fat 2.64270778068481 g
- Calories 518 calories
In a deep skillet or stew pot, brown the meat in oil. Add onions, carrots, Worcestershire sauce, bay leaf, oregano, and broth. Simmer, covered for 1/2 -1 hr, or until meat is tender. Add potatoes. Simmer for an additional 1/2 hour. Combine flour and water. Stir into stew. Remove bay leaf. Taste it and add salt and pepper to taste.
