Beef or Venison Stew
Ingredients
3 pounds venison (deer meat)
7 cups water as needed
5 cubes beef bouillon cube
1 onion, thinly sliced
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups potatoes, cubed
1/2 cup all-purpose flour
1 cup hot water
Directions
- Cut meat into bite-sized pieces.
- Mix with onions, and toss mixture with 1/3 cup flour.
- Heat oil in a large saucepan, and cook over medium low heat until browned.
- Place browned meat and bouillon cubes into crock pot.
- Add water until meat is covered with 1 inch liquid. Cover.
- Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
- To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved.
- Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now.
- If you are going to use veggies, add them now. Cook until vegetables are tender.
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