Venison Stew #3
Yield
4 servingsPrep
15 minCook
135 minReady
150 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
stewing beef
|
|
| 6 | each |
carrots
|
|
| 6 | each |
potatoes
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | medium |
onions
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | dash |
allspice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
stewing beef
|
|
| 6 | each |
carrots
|
|
| 6 | each |
potatoes
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | medium |
onions
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 1 | dash |
allspice
|
*
|
Directions
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 to 45 minutes or until tender.
