Beef Stew Or Venison Stew Recipe

Name: Beef Stew Or Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison; 1/2 cup flour; 2 -3 tablespoons shortening (add more if need be); salt & pepper, season according to taste; 1 medium onion, chopped fine; 3 -4 dashes Worcestershire sauce; 6 cups hot water; 2 teaspoons beef bouillon granules; 1 pinch dried thyme; 1 bay leaf; 1 tablespoon lemon juice (This tenderizes the meat); 4 whole cloves; 5 carrots, sliced thin; 4 medium potatoes, cubed small; 1/2 - 1 green bell peppers, chopped fine or 1/2-1 yellow bell pepper; 1 stalk celery, sliced thin; 1 (4 ounce) can mushroom stems and pieces, drained; 1 (14 1/2 ounce) can whole tomatoes, cut up; 1/2 cup frozen peas (*See note) (optional); 4 tablespoons flour (I use cornstarch); 1/2 cup cold water; 1 teaspoon Kitchen Bouquet, browning & seasoning sauce (optional)

Servings: persons

1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison
1/2 cup flour
2 -3 tablespoons shortening (add more if need be)
salt & pepper, season according to taste
1 medium onion, chopped fine
3 -4 dashes Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
1 pinch dried thyme
1 bay leaf
1 tablespoon lemon juice (This tenderizes the meat)
4 whole cloves
5 carrots, sliced thin
4 medium potatoes, cubed small
1/2 - 1 green bell peppers, chopped fine or 1/2-1 yellow bell pepper
1 stalk celery, sliced thin
1 (4 ounce) can mushroom stems and pieces, drained
1 (14 1/2 ounce) can whole tomatoes, cut up
1/2 cup frozen peas (*See note) (optional)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 teaspoon Kitchen Bouquet, browning & seasoning sauce (optional)

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).

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison, 1/2 cup flour, 2 -3 tablespoons shortening (add more if need be), salt & pepper, season according to taste, and more.

Yes, Beef Stew Or Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew Or Venison Stew

How did you like this recipe?

Frequently Asked Questions