Hearty Hunter's Venison Stew Recipe

Ingredients

• •2 tablespoons vegetable oil
• •2 pounds venison stew meat
• •1 large sweet onion
• •1 clove garlic
• •1 tablespoon Worcestershire sauce
• •1 whole bay leaf
• •1 teaspoon dried oregano
• •1 teaspoon parsley
• •1 tablespoon kosher salt
• •1 teaspoon freshly ground black pepper
• •3-4 cups beef broth
• •7 medium russet potatoes
• •1 pound carrots
• •1.5 cups frozen petite peas
• •0.25 cups all-purpose flour
• •1/3 cup water

Equipment

• • Dutch Oven
• • Cutting Board
• • Knife
• • Wooden spoon or Spurtle

Instructions

1. 1Gather all the ingredients.
2. 2Using a cutting board and sharp knife, slice chunks of stew meat and set aside.
3. 3On a second cutting board, coarsely chop the yellow onion and mince the garlic, placing them in a small bowl.
4. 4Slice the red potatoes into bite-size chunks and peel and slice the carrots; set aside in a bowl until later.
5. 5Heat vegetable oil in a large Dutch oven and brown the chunks of stew meat.
6. 6Add in the chopped onion and minced garlic; cook until onion is tender.
7. 7Stir in Worcestershire sauce, bay leaf, oregano, and parsley; season with salt and pepper. Simmer covered for 2 hours until meat is tender, adding water as needed to prevent burning.
8. 8When meat is tender, add prepared potatoes and carrots with enough beef stock to cover the vegetables. Cook until tender, around 30 minutes.
9. 9If desired, add frozen peas for the last 10 minutes of cooking.
10. 10In a small bowl, whisk flour and water until incorporated, then stir into the stew. Cook until thickened, then remove and discard bay leaf. Cool for 5-7 minutes before serving.