Ingredients
6
6 servings
- •2 tablespoons vegetable oil
- •2 pounds venison stew meat
- •3 medium onions, chopped
- •2 cloves garlic, minced
- •3 cups water
- •1 tablespoon Worcestershire sauce
- •1 tablespoon salt
- •0.5 teaspoon dried oregano
- •1 large bay leaf
- •7 small potatoes, peeled and quartered
- •1 pound carrots, cut into 1 inch pieces
- •0.25 cup all-purpose flour
- •0.25 cup water
Instructions
- Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours.
- Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
- Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes. Remove bay leaf before serving.
Nutritional Facts
Per 6 servings
- Calories: 429
- Carbohydrate: 47g
- Fat: 9g
- Fiber: 7g
- Protein: 40g
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