Yummy Beef or Venison Stew

This is a yummy stew . . . you can omit the veggies, and just put it over rice or bread. It is a snap to make, and very versatile! You can use different vegetables, fresh or frozen. I don’t recommend canned, because they will turn to mush.

Step: 1

Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.

Step: 2

Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.

Step: 3

To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

Per Serving: 326 calories; protein 41.9g; carbohydrates 19.5g; fat 7.9g; cholesterol 144.7mg; sodium 663.1mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.