Venison stew #3
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stew meat |
| 6 | Carrots | |
| 6 | Potatoes | |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Worcestershire sauce |
| 1 | medium | Onion |
| 2 | Bay leaves | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| 1 | dash | Allspice |
Directions
Recipe by: Mrs.Ora Moore of Dillsboro, Indiana Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1½ hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.
As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew.