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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."

Ingredients :

  • 2 tablespoons vegetable oil
  • 2 pounds venison stew meat
  • 3 onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 tablespoon salt
  • 3 cups water
  • 7 small potatoes, peeled and quartered
  • 1 pound parsnip, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water

Instructions :

Prep : Cook : 7M Ready in :
  • 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.

Notes :

  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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