Venison Stew

Capsaicin Guy's Note:

I got this recipe from a friend and just loved it. One can substitute venison from just about anything (duck, lamb, wild geese, etc.) Original ingredients posted with tweaks in parentheses. Prep time increased from 10min to 20min. Originally published by "A Taste of Home", the recipe can also be found at: http://www.tasteofhome.com/Recipes/Venison-Stew.

• Total Time: 2 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Serves: 8-10

Yield: 8.0 cups

• 2 tablespoons canola oil
• 2 lbs venison stew meat (I had 1.5lbs and it turned out great)
• 3 large onions, coarsely chopped
• 2 garlic cloves, crushed (I put 4 cloves)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/8 teaspoon cayenne (optional .. I added this)
• 3 cups water
• 7 potatoes, peeled and quartered
• 1 lb carrot, cut into 1-inch pieces
• 1/4 cup all-purpose flour (less if you want your stew thinner)
• 1/4 cup cold water
• 3 tablespoons browning sauce (optional, add more for a darker stew)

Directions:

1. Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
2. Brown meat. (don't fully cook . ).
3. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
4. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
5. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
6. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
7. Add browning sauce if desired.
8. Remove bay leaf.