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This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.
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
Directions
Step 1
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.
Step 2
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 7 | |
| Calories 408 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 9% |
| Cholesterol110mg | 37% |
| Sodium1105mg | 48% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber8g | 28% |
| Total Sugars7g | |
| Protein35g | |
| Vitamin C49mg | 243% |
| Calcium69mg | 5% |
| Iron7mg | 37% |
| Potassium1469mg | 31% |
*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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source by allrecipe
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