Beef Stew Or Venison Stew Recipes

Steps:

• Coat beef stew meat (or venison stew meat) with flour.
• In a large skillet, melt shortening.
• Add the flour coated meat; season with salt and pepper.
• When the meat is almost browned, add onions; finish browning.
• Add the Worcestershire sauce; stir for another minute.
• Transfer to a 5 quart Dutch Oven, or a large soup kettle.
• Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
• Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
• Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
• Cover, and simmer 1-1/2 hours.
• Remove bay leaf and whole cloves at this point.
• Bring back to a boil.
• Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
• Finally add the Kitchen Bouquet; mix through thoroughly.
• Serves 8 - 10.
• *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).

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in the hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
• Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
• Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
• Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

Steps:

• Combine flour, salt and pepper in a shallow bowl.
• Coat meat with flour mixture.
• Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned).
• Add the onions and garlic and cook till tender.
• Add hot broth to browned meat, scraping bottom of the pan.
• Add all remaining ingredients.
• Simmer slowly till veggies are tender.

Steps:

• In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Add potatoes and carrots; cook until tender.
• Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Steps:

• Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
• Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.