Venison Stew
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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