Beef (or) Venison Stew

Name: Beef (or) Venison Stew
Ingredients: 1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.; 1/2 cup flour; 2-3 tablespoons shortening (add more if need be); salt and pepper, season according to taste; 1 medium onion, chopped fine; several large dashes of Worcestershire sauce; 6 cups hot water; 2 teaspoons beef bouillon granules; pinch of thyme; 1 bay leaf; 1 Tbsp. lemon juice (This tenderizes the meat while cooking); 4 whole cloves; 5 carrots, sliced thin; 4 medium-sized potatoes, cubed small; 1/2 to 1 green, or yellow bell pepper, chopped fine; 1 stalk celery, sliced thin; 1 (4 oz.) can mushroom stems & pieces, drained; 1 (14.5 oz.) can whole tomatoes, cut up; 1/2 cup frozen peas, optional (*See note); 4 tablespoons flour (I use cornstarch); 1/2 cup cold water; 1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

INGREDIENTS

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1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.

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1/2 cup flour

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2-3 tablespoons shortening (add more if need be)

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salt and pepper, season according to taste

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1 medium onion, chopped fine

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several large dashes of Worcestershire sauce

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6 cups hot water

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2 teaspoons beef bouillon granules

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pinch of thyme

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1 bay leaf

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1 Tbsp. lemon juice (This tenderizes the meat while cooking)

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4 whole cloves

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5 carrots, sliced thin

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4 medium-sized potatoes, cubed small

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1/2 to 1 green, or yellow bell pepper, chopped fine

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1 stalk celery, sliced thin

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1 (4 oz.) can mushroom stems & pieces, drained

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1 (14.5 oz.) can whole tomatoes, cut up

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1/2 cup frozen peas, optional (*See note)

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4 tablespoons flour (I use cornstarch)

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1/2 cup cold water

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1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)

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