Venison stew #3

1 servings

Ingredients

Quantity Ingredient
2 pounds Stew meat
6 Carrots
6 Potatoes
2 tablespoons Oil
1 teaspoon Worcestershire sauce
1 medium Onion
2 Bay leaves
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Pepper
½ teaspoon Paprika
1 dash Allspice

Directions

Recipe by: Mrs.Ora Moore of Dillsboro, Indiana Brown the cubed meat in the oil, add two cups of water, then the rest of the ingredients. Cover and simmer 1½ hours. Remove bay leaves, add carrots and potatoes, cook another 30-45 minutes or until tender.

As a footnote, I've just browned the meat, then dumped everything in the "crockpot" on low. It produces a stew that tastes as tho' it already been reheated several times. IMHO, that's the best stew.

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