Hearty hunters' stew

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Cooking oil
2 pounds Beef chuck roast -- or
Venison
Cut in 1 inch cubes
4¼ cup Water -- divided
½ cup Tomato juice
2 mediums Onion -- cut in wedges
2 Stalks celery -- sliced
1 teaspoon Worcestershire sauce
2 eaches Bay leaves
2 teaspoons Salt
½ teaspoon Pepper
6 mediums Carrots -- pared &
Quartered
1 each Rutabaga -- peeled & cubed
6 mediums Potatoes -- quartered
1 cup Frozen peas
1 tablespoon Cornstarch
Baking powder biscuits --
Optional

Directions

In a cast-iron Dutch oven, heat oil over medium. Brown meat. Add 4 cups water and scrape browned drippings loose in pan. Add tomato juice, onion, celery, worcestershire sauce, bay leaves, salt and pepper. Cover with a tight-fitting lid; reduce heat to simmer. Cook stirring occasionally, for 2 hours. Remove bay leaves and add carrots, rutabaga and potatoes. Cover and cook for an additional 40 to 60 min. Stir in the peas; cook for 10 min. Combine cornstarch with the remaining water and stir into stew. Cook and stir until thickened. Serve with baking powder biscuits, if desired. Yield: 8 servings.

Recipe By : Country Woman

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