Potato carrot venison stew

5 Servings

Ingredients

Quantity Ingredient
2 pounds Venison, cubed
1 Bay leaf
¼ cup Flour
3 cups Water
1 teaspoon Salt
2 cups Fresh mushrooms
¼ teaspoon Pepper
4 Potatoes, quartered
3 tablespoons Oil
4 Carrots, cut up
2 teaspoons Beef bouillon
2 tablespoons Flour
2 Onions, cut up
1¼ cup Water
1 Stalk celery, diced

Directions

In large bowl, coat meat with flour, salt and pepper. In large pot, brown meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water. Simmer covered for 1½ hours, or until venison is tender.

Remove bay leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking until vegetables are tender, about 30 to 45 minutes.

Combine 2 tablespoons flour and ¼ cup water. Stir into stew juices. Heat until thick. Stir constantly.

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