Venison Stew II
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"This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles."
Original recipe yield: 6 to 8 servings.
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INGREDIENTS:
- 2 tablespoons vegetable oil
- 2 pounds venison stew meat
- 3 onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 tablespoon salt
- 3 cups water
- 7 small potatoes, peeled and quartered
- 1 pound parsnip, chopped
- 1/4 cup all-purpose flour
- 1/4 cup water
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DIRECTIONS:
- 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.
- 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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