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Ingredients

• 2 pounds venison stew meat, cut in cubes
• Spices: onion salt, 8 cups water 4 pieces large potatoes 1 piece large onion 4 pieces carrots or baby carrots 4 stalks celery 1 can mushrooms 1 piece green pepper 1 cup flour and 3 tbsp 2 tablespoons beef bouillon
• 8 cups water
• 4 pieces large potatoes
• 1 piece large onion
• 4 pieces carrots or baby carrots
• 4 stalks celery
• 1 can mushrooms
• 1 piece green pepper
• 1 cup flour and 3 tbsp
• 2 tablespoons beef bouillon

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Ready In 45 Minutes

Servings: 7

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Cooking Instructions

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Step 1

• Cut all ingredients into 1 inch pieces. Dredge venison with flour and spices. Brown venison in hot vegetable oil. Boil and simmer venison 2 hours with beef bouillon and water.
• INGREDIENTS:
  
• Length: 120 minutes

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Step 2

• Add remaining ingredients and simmer for 1/2 hour.
• Length: 120 minutes

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Step 3

• Mix 3 tablespoons flour and 1 cup cold water and add to stew to thicken.
• INGREDIENTS:
  

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