Venison Stew

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Ingrediënten

  • 4 T. olive oil
  • 2-3 lbs. venison or elk steaks rinsed, dried, and cubed
  • 1 T. salt
  • pepper to taste
  • 6 cups water
  • 2 T. beef granules or 3 beef bouillon cubes
  • 2 T. Worcestershire sauce
  • 1 envelope dry onion soup mix
  • 2 tsp. garlic minced
  • 4 potatoes peeled and cubed (or use about 6 small red potatoes and quarter them, leaving peels on)
  • 6 carrots peeled and thickly sliced
  • 4 stalks celery sliced
  • 3 T. cornstarch

Instructies

  • Heat oil in Dutch oven or heavy pot; add the venison cubes and brown on all sides; sprinkle on salt and pepper while browning.
  • Add the water, beef bouillon, Worcestershire sauce, and dry soup mix.
  • Cover pot and simmer for 1½ hours.
  • Add the garlic, potatoes, carrots, and celery and continue to simmer until the vegetables are tender.
  • Remove ½ cup of the stew broth and mix in the cornstarch, stirring vigorously so it doesn’t clump.
  • Gradually pour the cornstarch mixture back into the stew, stirring constantly, and continue to simmer until the broth thickens.
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Recipe Category Stew
Country Amish

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