Beef Stew (or) Venison Stew
1-1/2 lbs. beef or venison stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt and pepper, season according to taste
1 medium onion, chopped fine
several large dashes of Worcestershire sauce
6 cups hot water
2 teaspoons beef bouillon granules
pinch of dried thyme
1 bay leaf
1 Tbsp. lemon juice (This tenderizes the meat while cooking)
4 whole cloves
5 carrots, sliced thin
4 medium-sized potatoes, cubed small
1/2 to 1 green, or yellow bell pepper, chopped fine
1 stalk celery, sliced thin
1 (4 oz.) can mushroom stems & pieces, drained
1 (14.5 oz.) can whole tomatoes, cut up
1/2 cup frozen peas, optional (See *Note)
4 tablespoons flour (I use cornstarch)
1/2 cup cold water
1 tsp. Kitchen Bouquet Browning & Seasoning Sauce (opt.)
1) Coat beef stew meat (or venison stew meat) with flour.
2.) In a large skillet, melt the shortening.
3.) Add the flour coated meat; season with salt and pepper.
4.) When the meat is almost browned, add onions, and finish browning.
5.) Add the Worcestershire sauce, and stir for another minute.
6.) Transfer to a 5-quart Dutch Oven, or a large soup kettle.
7.) Add the hot water, bouillon granules, thyme, bay leaf, lemon juice, and whole cloves.
8.) Bring to a boil, cover, then reduce heat to a simmer, and cook for 2 hours.
9.) Add the carrots, potatoes, green peppers, celery, mushrooms and tomatoes.
10.) Cover, and simmer 1-1/2 hours.
11.) Remove the bay leaf and whole cloves at this point, then bring back to a boil.
12.) Combine the flour and cold water, and add this to the boiling stew; stirring constantly.
13.) Finally add the Kitchen Bouquet, and thoroughly mix through.
14.) Yields: 8 to 10 servings.
*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).
I thought I'd add another photo of the stew.
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