Venison Stew II

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

Recipe by BUCHKO from allrecipes.com

Dinner

Ingredients

7 servings

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2 tablespoons vegetable oil
•

2 pounds venison stew meat
•

3 onions, chopped
•

2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 bay leaf
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½ teaspoon dried thyme

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1 tablespoon salt
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3 cups water
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7 small potatoes, peeled and quartered
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1 pound parsnip, chopped
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¼ cup all-purpose flour
•

¼ cup water

Instructions

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