Venison Stew

By LPGerrald

Ingredients

• 1 pound deer stew meat
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 large potato, peeled and chopped
• 1 clove garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can beef broth + 1 can water
• 3 bay leaves
• 1 teaspoon oregano
• 1/2 teaspoon thyme (optional)
• 1-2 teaspoons salt
• pepper to taste
• Optional (add 1 cup bulgur during last 15 minutes of cooking)

Details

Servings 5

Preparation

Step 1

Brown meat in small amount of cooking oil. Add onions, carrots and celery, stirring. Add remaining ingredients and bring to boil. Cover and reduce heat. Simmer until meat and vegetables are tender, about 1 1/2 hours. Remove bay leaves before serving.