Venison Stew II Chef John Recipes

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Venison Stew II

"This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles."

Ingredients :

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• 3 onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and quartered
• 1 pound parsnip, chopped
• 1/4 cup all-purpose flour
• 1/4 cup water

Instructions :

Prep :	Cook : 7M	Ready in :

• In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
• Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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