My stew recipe can be made with either beef or venison stew meat.
1-1/2 lbs. beef stew meat, cut into 3/4" pcs.
1/2 cup flour
2-3 tablespoons shortening (add more if need be)
salt & 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)
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 with flour.
In a large skillet, melt the shortening.
Add the flour coated meat, and season the meat with salt and pepper.
When the meat is almost browned, add the onions, and finish browning the meat.
Add the Worcestershire sauce, and stir for another minute.
Transfer browned meat 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 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.
*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).