Heat oil in skillet on medium heat and brown venison stew meat.
Slice carrots to desired size.
Cut onions into wedges.
Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.
Season the venison with salt and pepper.
Coat beef stew meat (or venison stew meat) with flour.
In
Combine the venison, potatoes, onions, celery, carrots, bouillon,
nch thick slices.
Brown venison very slightly in iron \"spider
Brown the venison cubes in the oil in a heavy skillet.
Add the rest of the ingredients (except parsley) and cover.
Simmer for 2 1/2 hours.
Add water during simmering, if needed.
Thicken with instant flour and serve over hot, buttered noodles.
Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Coat roast with flour and brown in hot skillet with cooking oil.
Remove meat from skillet and drain oil.
Brown onions and potatoes in skillet.
Add venison, remaining vegetables and soup mix in pressure cooker and cover with water.
Add salt and pepper to taste.
Cook for 40 minutes in pressure cooker or in Dutch oven for 2 hours.
Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Remember to remove as much fat as possible from the meat.
Place celery and onions in a crock-pot.
Add browned meat and other ingredients.
Cover and cook on low for 7 to 12 hours or on high for 4 to 6 hours.
Stir occasionally.
Serve over rice or buttered noodles.
nd cold water; stir into stew. Cook and stir until thickened
Salt and pepper meat and roll in flour.
Brown in cooking oil on all sides.
Place vegetables in bottom of crock-pot.
Prepare the dry soup mix according to package directions and pour in pot. Add 2 more cups of water.
Put browned venison on top of all and cook for 4 to 5 hours on high.
Serves 3 to 4.
Salt and pepper venison cubes.
Brown lightly in 2 tablespoons butter or oil.
Put celery and onion in crock-pot.
Add browned meat cubes and remaining ingredients.
Cover and cook on low for 7 to 12 hours.
Serve over noodles or rice.
In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
Heat the fresh bacon drippings in a Dutch oven.
Slice onions and saute until brown on all sides.
Then add fried onions and rest of ingredients.
Cover and cook over slow heat for 3 1/2 hours.
If stew gets too thick, add more beef broth.
Dust stew meat with flour and pepper.
Brown meat in bacon drippings.
Place browned meat in crock-pot.
Add onion and other vegetables.
Blend soup with milk and beef broth; pour over ingredients in crock-pot.
Cook on low for 6 to 8 hours.
Add sliced mushrooms and bacon bits about 1 hour prior to serving.
In a large skillet, brown meat in oil. In a large stew pot add seasonings, soup, wine, vegetables and meat. Cover and let simmer for no less than 8 hours.
Heat oil in large pot.
Brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
Simmer, covered, for 1 1/2 to 2 hours.
Add potatoes and carrots.
Continue to cook 30 to 45 minutes.
Mix flour and water together.
Stir into stew.
Cook and stir until thickened and bubbly.
Add Kitchen Bouquet if desired.
Remove bay leaf.
Heat oil in a Dutch oven.
Brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 2 hours or until meat is tender.
Add potatoes and carrots.
Continue to cook until vegetables are tender, about 30 to 45 minutes.
Mix flour and cold water; stir into stew.
Cook and stir until thickened and bubbly.
Remove bay leaf.
Heat oil in a Dutch oven.
Brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
Simmer, covered, 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots.
Continue to cook until vegetables are tender, about 30 to 45 minutes.
Mix flour and water.
Stir into stew.
Cook and stir until thickened and bubbly.
Add browning sauce, if desired. Remove bay leaf.
Makes 8 to 10 servings.