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Ellen's Venison Stew Recipe

   
 

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     Ellen's Venison Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   Feeds a crowd!

Ingredients
3 lbs stew meat - soaked in milk for at least 30 min. Preferably over night.
4 onions - large chop
1 bay leaf
4 cloves garlic
1 T salt
pepper
1/2 teas. oregano
1 lb carrots - rough chop 1/2 inch
8 red potatoes - 1/2 inch chop
 
1 lb baby bella muchrooms - quartered
2 c. water
1 T worcestershire sauce
1 stalk celery - 1/2 inch chop
olive oil
1/4 c water
1/4 c flour

Instructions
Pat meat dry and sear a large dutch oven in very hot oil. Add onions, seasonings and water and simmer until meat is tender. At least 2 hours. All afternoon is better. Add mushrooms and simmer until soft
Add veggies and potatoes and boil until fork tender. (about 15-20 min.) Taste and reseason if necessary.
Stir together flour and water and add to stew. Boil until thickened, stirring constantly. Serve over a thick slice of home made whole wheat bread. Optionally, serve over egg noodles.


Originally Submitted
5/2/2019





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