Beef Stew or Venison Stew

Name: Beef Stew or Venison Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8-10 serving(s)
Ingredients: 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 dried 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)

(1)

Recipe by Domestic Goddess

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!

People talking

Join In Now Join the conversation!

READY IN: 4hrs

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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 dried 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)

DIRECTIONS

Coat beef stew meat (or venison stew meat) with flour.
In a large skillet, melt shortening.
Add the flour coated meat; season with salt and pepper.
When the meat is almost browned, add onions; finish browning.
Add the Worcestershire sauce; stir for another minute.
Transfer to a 5 quart Dutch Oven, or a large soup kettle.
Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
Bring to a boil. Cover, reduce heat to a simmer, and cook for 2 hours.
Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
Cover, and simmer 1-1/2 hours.
Remove bay leaf and whole cloves at this point.
Bring back to a boil.
Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
Finally add the Kitchen Bouquet; mix through thoroughly.
Serves 8 - 10.
*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).