Post by Domestic Goddess on Apr 17, 2022 20:06:13 GMT -5
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!
Beef Stew (or) Venison Stew
Prep Time: 30 Minutes
Yield: 8 to 10 Servings
1-1/2 lbs. beef or venison stew meat, cut into 3/4" pieces
1/2 cup flour
2 to 3 Tablespoons shortening (add more if needed)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups of hot water
2 teaspoons beef bouillon granules
pinch of thyme
1 bay leaf
1 Tablespoon lemon juice (This tenderizes the meat)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green or yellow bell pepper, chopped fine
1 stalk of celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 Tablespoons of flour (I use cornstarch)
1/2 cup cold water
1 teaspoon Kitchen Bouquet Browning & Seasoning Sauce (opt.)
-
1.) Coat beef stew meat (or venison stew meat) with flour.
2.) In a large skillet, melt shortening.
3.) Add the flour coated meat; season with salt and pepper.
4.) When the meat is almost browned, add onions; finish browning.
5.) Add the Worcestershire sauce; stir for another minute.
6.) Transfer to a 5 quart Dutch Oven, or a large soup kettle.
7.) Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
8.) Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
9.) Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
10.) Cover, and simmer 1-1/2 hours.
11.) Remove bay leaf and whole cloves at this point.
12.) Bring back to a boil.
13.) Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
14.) Finally add the Kitchen Bouquet; mix through thoroughly.
15.) *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).
Beef Stew (or) Venison Stew
Prep Time: 30 Minutes
Yield: 8 to 10 Servings
1-1/2 lbs. beef or venison stew meat, cut into 3/4" pieces
1/2 cup flour
2 to 3 Tablespoons shortening (add more if needed)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups of hot water
2 teaspoons beef bouillon granules
pinch of thyme
1 bay leaf
1 Tablespoon lemon juice (This tenderizes the meat)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green or yellow bell pepper, chopped fine
1 stalk of celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 Tablespoons of flour (I use cornstarch)
1/2 cup cold water
1 teaspoon Kitchen Bouquet Browning & Seasoning Sauce (opt.)
-
1.) Coat beef stew meat (or venison stew meat) with flour.
2.) In a large skillet, melt shortening.
3.) Add the flour coated meat; season with salt and pepper.
4.) When the meat is almost browned, add onions; finish browning.
5.) Add the Worcestershire sauce; stir for another minute.
6.) Transfer to a 5 quart Dutch Oven, or a large soup kettle.
7.) Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
8.) Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
9.) Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
10.) Cover, and simmer 1-1/2 hours.
11.) Remove bay leaf and whole cloves at this point.
12.) Bring back to a boil.
13.) Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
14.) Finally add the Kitchen Bouquet; mix through thoroughly.
15.) *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).
