Beef Stew or Venison Stew
- 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).