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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Soups Stews Beef Vegetables American Fall Low Fat Winter Stews Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Midwestern Wild Game Deer Healthy 2 Low In Something Meat Taste Mood 4 Hours Or Less

Beef Stew Or Venison Stew

I've been making this stew for over 30 years. It can be made with either beef or venison. A friend of my daughter's really likes this stew. He even told me... It's the best stew he's ever had!" needless to say i was quite flattered by his compliment!"!

Steps

Coat beef 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.
Also , if wanting to add peas to the stew , add the frozen peas within the last 20 minutes of cooking time.

Ingredients

beef stew meat, flour, shortening, salt & pepper, onion, worcestershire sauce, hot water, beef bouillon granules, dried thyme, bay leaf, lemon juice, whole cloves, carrots, potatoes, green bell peppers, celery, mushroom stems and pieces, whole tomatoes, frozen peas, cold water, kitchen bouquet