Venison Stew II

4.6
(55)
46 Reviews
5 Photos

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.

Submitted by BUCHKO
Updated on April 3, 2019
5
5
5
Servings:
7
Yield:
6 to 8 servings
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Ingredients

Original recipe (1X) yields 7 servings

  • 2 tablespoons vegetable oil

  • 2 pounds venison stew meat

  • 3 onions, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon Worcestershire sauce

  • 1 bay leaf

  • ½ teaspoon dried thyme

  • 1 tablespoon salt

  • 3 cups water

  • 7 small potatoes, peeled and quartered

  • 1 pound parsnip, chopped

  • ¼ cup all-purpose flour

  • ¼ cup water

Directions

  1. 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.

  2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.

75 home cooks made it!

Nutrition Facts (per serving)

408 Calories
8g Fat
50g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 7
Calories 408
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 9%
Cholesterol 110mg 37%
Sodium 1105mg 48%
Total Carbohydrate 50g 18%
Dietary Fiber 8g 28%
Total Sugars 7g
Protein 35g 70%
Vitamin C 49mg 54%
Calcium 69mg 5%
Iron 7mg 37%
Potassium 1469mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.