Potato carrot venison stew
5 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Venison, cubed |
1 | Bay leaf | |
¼ | cup | Flour |
3 | cups | Water |
1 | teaspoon | Salt |
2 | cups | Fresh mushrooms |
¼ | teaspoon | Pepper |
4 | Potatoes, quartered | |
3 | tablespoons | Oil |
4 | Carrots, cut up | |
2 | teaspoons | Beef bouillon |
2 | tablespoons | Flour |
2 | Onions, cut up | |
1¼ | cup | Water |
1 | Stalk celery, diced |
Directions
In large bowl, coat meat with flour, salt and pepper. In large pot, brown meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water. Simmer covered for 1½ hours, or until venison is tender.
Remove bay leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking until vegetables are tender, about 30 to 45 minutes.
Combine 2 tablespoons flour and ¼ cup water. Stir into stew juices. Heat until thick. Stir constantly.