VENISON STEW II
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.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 50 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 7.9 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 1105.4 mg, Sugar 6.7 g
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Rajput studio 49
[email protected]This stew was easy to make, but the meat was a bit tough. I think I would cook it for longer next time.
Opindar Mahato
[email protected]I made this stew last night and it was a bit bland. I think I would add more spices next time.
Lucas Theodorou
[email protected]This stew was delicious! The meat was tender and the vegetables were cooked to perfection. I especially loved the addition of the red wine, which gave the stew a rich and complex flavor.
OPIO MOSES
[email protected]This stew was easy to make and turned out great! The meat was tender and the vegetables were cooked perfectly. I added some extra vegetables to the stew, such as carrots and celery, and it turned out even better.
Muhammad Liaqat
[email protected]I made this stew last night and it was a hit with my family! The meat was so tender and the vegetables were cooked to perfection. I especially loved the addition of the red wine, which gave the stew a rich and complex flavor. I will definitely be mak
Jaden Sonnier
[email protected]This stew was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The meat was tender and flavorful, and the vegetables were cooked to perfection. I especially loved the addition of the red wine, which gave the stew a ric