Old Fashioned Stew


Servings: 6 to 8

Ingredients: 1 1/2 cups water
                  1/2 cup beer
                  2 envelopes (7/8 ounce each) onion gravy mix
                  1 tablespoon packed brown sugar
                  1/4 teaspoon ground thyme
                  2 to 3 pounds deer, antelope, elk, or moose stew meat
                  3 tablespoons vegetable oil
                  1 bay leaf
                  6 carrots, cut into 1 inch pieces
                  6 medium parsnips, cut into 1 inch cubes
                  1 cup frozen peas

          In small mixing bowl, blend water, beer, gravy mix, brown sugar, and thyme. Set aside. Remove all fat and silverskin from meat. Cut into 1 inch pieces. In Dutch oven, brown meat in oil over medium-high heat. Add beer mixture and bay leaf to Dutch oven. Reduce heat; cover. Simmer until meat is almost tender,1 to 1 1/2 hours, stirring occasionally. Add carrots and parsnips; re-cover. Cook 20 minutes longer. Add peas; re-cover. Cook 5 to 10 minutes longer. Discard bay leaf before serving.


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