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This easy venison stew makes a satisfying meal when served over rice or large egg noodles.
Ingredients
- 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
- ½ teaspoon dried oregano
- 1 large bay leaf
- 7 small potatoes, peeled and quartered
- 1 pound carrots, cut into 1 inch pieces
- ¼ cup all-purpose flour
- ¼ cup water
Directions
Step 1
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.
Step 2
Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 429 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 11% |
| Cholesterol129mg | 43% |
| Sodium1146mg | 50% |
| Total Carbohydrate47g | 17% |
| Dietary Fiber7g | 24% |
| Protein40g | |
| Vitamin C44mg | 222% |
| Calcium68mg | 5% |
| Iron7mg | 41% |
| Potassium1594mg | 34% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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