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| This batch of stew is made with venison stew meat |
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Unbelievably delicious and hearty!
Adapted from Paula Deen's beef stew recipe.
Ingredients:
2 pounds cubed trimmed sirloin (or venison)
2 TBSP olive oil
2 C water
3 TBSP beef bouillon cubes, crushed into powder
1 TBSP Worcestershire sauce
Garlic powder
Crushed dried bay leaves
Onion powder
Salt
Pepper
Paprika
Dash of ground allspice or ground cloves
3 large carrots, sliced
3 ribs chopped celery
3 medium red potatoes, cubed
2 TBSP cornstarch
Directions:
Heat olive oil in stock pot. Add meat, salt, pepper, and garlic powder (all to taste) and mix together. Brown meat. While meat is cooking, mix water and bouillon powder together well. Add water mix to browned beef, and add Worcestershire sauce, bay leaves, onion powder, paprika, and allspice to mix (again, to taste). Bring to boil, then reduce heat and simmer for 1-1/2 hours. Add more water as necessary. Add veggies, simmer another 45 minutes or until veggies are tender and potatoes can be pierced with a fork. In a small bowl, mix ¼ cup of cold water with 2 TBSP cornstarch until dissolved. Scoop a small amount of hot liquid from the pot and stir it into the cornstarch, then add mixture to the stew. Allow to simmer until desired thickness.
