Hearty Hunters Stew Recipe 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes 2 tablespoons canola oil 4-1/4 cups water, divided 1/2 cup tomato juice 2 medium onions, cut in wedges 2 celery ribs, sliced 1 teaspoon Worcestershire sauce 2 bay leaves 2 to 3 teaspoons salt 1/2 teaspoon pepper 6 medium carrots, quartered 1 large rutabaga, peeled and cubed 6 medium potatoes, peeled and quartered 1 cup frozen peas 1 tablespoon cornstarch In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings.
Posted on: Sat, 18 Oct 2014 16:49:20 +0000
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