Venison Stew II

Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this stew with carrots and parsnips. Serve over rice or wide egg noodles.

• Calories: 408 Calories

Ingredients

• ¼ cup water
• ¼ cup all-purpose flour
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 3 cups water
• ½ teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced
• 3 onions, chopped
• 1 tablespoon Worcestershire sauce
• 1 pound parsnip, chopped
• 2 pounds venison stew meat
• 7 small potatoes, peeled and quartered

Recipe Instructions

Step 1

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.

Step 2

Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.