Beef Stew or Venison Stew

Recipe by Cindi M Bauer
READY IN: 4hrs
SERVES: 8-10




  • 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).