Venison Stew II
This substantial stew will knock the socks right off of you with its full-bodied flavor. There are lots of vegetables. Have it over rice or big fat egg noodles.
INGRIDIENT
DIRECTION
Step: 1
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.
Step: 2
Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
NUTRITION FACT
Per Serving: 408 calories; protein 35g; carbohydrates 50g; fat 7.5g; cholesterol 110.2mg; sodium 1105.4mg.
The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.
