U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Old 03-03-2015, 05:14 PM
Location: Somewhere in Wisconsin
491 posts, read 244,917 times
Reputation: 1193


I've been making this stew for over 30 years.
It can be made with either beef or venison.

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 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.)

Coat beef stew meat (or venison stew meat) with flour.

In a large skillet, melt the shortening.

Add the flour coated meat; season with salt and pepper.

When the meat is almost browned, add onions, and finish browning.

Add the Worcestershire sauce, and 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, then 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 the bay leaf and whole cloves at this point, then 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, and thoroughly mix through.

Serves 8 - 10.

*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).

Reply With Quote Quick reply to this message

Old 03-05-2015, 12:39 AM
6 posts, read 3,466 times
Reputation: 18
I tried it, it was really delicious even if I didn't put bay leaf in it^^
Reply With Quote Quick reply to this message
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top