Name: Venison Stew
Ingredients: 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

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.

Venison Stew

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