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Venison Stew II

  • 6servings
  • 408calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA
MineralsCopper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 pounds venison stew meat

  3. 3 onions, chopped

  4. 2 cloves garlic, minced

  5. 1 tablespoon Worcestershire sauce

  6. 1 bay leaf

  7. 1/2 teaspoon dried thyme

  8. 1 tablespoon salt

  9. 3 cups water

  10. 7 small potatoes, peeled and quartered

  11. 1 pound parsnip, chopped

  12. 1/4 cup all-purpose flour

  13. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

  2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

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