Beef Stew or Venison Stew

Cindi Bauer


I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!


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8 - 10
Stove Top


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1-1/2 lbs.
beef or venison stew meat, cut into 3/4" pcs.
1/2 cup
2-3 Tbsp
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 tsp
beef bouillon granules
of dried thyme
bay leaf
1 Tbsp.
lemon juice (this tenderizes the meat while cooking)
whole cloves
carrots, sliced thin
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
(14.5 oz.) can whole tomatoes, cut up
1/2 cup
frozen peas, optional (*see note)
4 Tbsp.
flour (l use cornstarch)
1/2 cup
cold water
1 tsp.
kitchen bouquet browning & seasoning sauce (opt.)

How to Make Beef Stew or Venison Stew


  • 1Coat beef stew meat (or venison stew meat) with flour.
  • 2In a large skillet, melt the shortening.
  • 3Add the flour coated meat; season with salt and pepper.
  • 4When the meat is almost browned, add onions, and finish browning.
  • 5Add the Worcestershire sauce, and stir for another minute.
  • 6Transfer to a 5 quart Dutch Oven, or a large soup kettle.
  • 7Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
  • 8Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.
  • 9Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes. Cover, and simmer 1-1/2 hours.
  • 10Remove the bay leaf and whole cloves at this point, then bring back to a boil.
  • 11Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
  • 12Finally add the Kitchen Bouquet, and thoroughly mix through.
  • 13*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).

Printable Recipe Card

About Beef Stew or Venison Stew

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Wild Game
Regional Style: American

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