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A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.
- Preparing Time: -
- Total Time: -
- Served Person: 7
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon salt
- 1/4 cup all-purpose flour
- 1 tablespoon worcestershire sauce
- 3 cups water
- 1/2 teaspoon dried oregano
- 3 onions, chopped
- 1 bay leaf
- 2 cloves garlic, minced
- 2 pounds venison stew meat
- 7 small potatoes, peeled and quartered
- 1 pound carrots, cut into 1 inch pieces
- Carbohydrate 44.6
- Cholesterol 110
- Fat 7.5
- Protein 34.8
- Sodium 1147
- Calories 386 calories;
In a skillet, 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.
