1/3 Photos of Beef Stew or Venison Stew
3 hrs 30 mins
Domestic Goddess's Note:
I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... "It's the best stew he's ever had!" Needless to say I was quite flattered by his compliment!
My Private Note
Units: US | Metric
- 1 1/2 lbs beef stew meat, cut into 3/4-inch pieces or 1 1/2 lbs venison
- 1/2 cup flour
- 2 -3 tablespoons shortening (add more if need be)
- salt & pepper, season according to taste
- 1 medium onion, chopped fine
- 3 -4 dashes Worcestershire sauce
- 6 cups hot water
- 2 teaspoons beef bouillon granules
- 1 pinch thyme
- 1 bay leaf
- 1 tablespoon lemon juice (This tenderizes the meat)
- 4 whole cloves
- 5 carrots, sliced thin
- 4 medium potatoes, cubed small
- 1/2-1 green bell peppers, chopped fine or 1/2-1 yellow bell pepper
- 1 stalk celery, sliced thin
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (14 1/2 ounce) can whole tomatoes, cut up
- 1/2 cup frozen peas (*See note) (optional)
- 4 tablespoons flour (I use cornstarch)
- 1/2 cup cold water
- 1 teaspoon Kitchen Bouquet, browning & seasoning sauce (optional)
- 1Coat beef stew meat (or venison stew meat) with flour.
- 2In a large skillet, melt shortening.
- 3Add the flour coated meat; season with salt and pepper.
- 4When the meat is almost browned, add onions; finish browning.
- 5Add the Worcestershire sauce; stir for another minute.
- 6Transfer to a 5 quart Dutch Oven, or a large soup kettle.
- 7Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
- 8Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
- 9Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
- 10Cover, and simmer 1-1/2 hours.
- 11Remove bay leaf and whole cloves at this point.
- 12Bring back to a boil.
- 13Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
- 14Finally add the Kitchen Bouquet; mix through thoroughly.
- 15Serves 8 - 10.
- 16*Note: Sometimes you'll only need 3 tablespoons of flour, mixed with 1/3 cup cold water to thicken the stew. Also, if wanting to add peas to the stew, add the frozen peas within the last 20 minutes of cooking time (while the vegetables are simmering).
Browse Our Top Stew Recipes
Nutritional Facts for Beef Stew or Venison Stew
Serving Size: 1 (451 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 309.6
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 2.6 g
- Cholesterol 54.5 mg
- Sodium 412.6 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 6.0 g
- Sugars 6.0 g
- Protein 23.7 g