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.