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Early American Stew - Don Elliott

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Wayne's Words Archive

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2# Venison 1 Large can tomatoes
1 T margarine 1 clove of garlic minced
1 T vegetable oil 1 bay leaf
1 ½ tsp sugar 4 medium potatoes
3 T flour 6 – 8 small onions (about 1 inch)
1 ½ tsp salt 1 # carrots
½ tsp thyme 2 cups frozen peas
¼ tsp pepper ¾ cup burgundy wine
1 cube beef bullion

Brown the meat in margarine & oil.
Sprinkle the sugar over meat and toss until glazed.
Sprinkle the flour, salt, thyme, & pepper over meat.
Gradually add wine, bullion, tomatoes, garlic & the bay leaf.
Simmer until the meat is tender. Add potatoes, onions, &
carrots. Simmer till the carrots are tender, and add peas and let them heat.

Rich I made it the other day and while the meat, etc. was cooking, I precooked the carrots, then added the spuds, Cooked them both almost done then added them to the stew to finish and get flavor. It saved about 1/2 hour.

We took 1st place in the Savory Season cooking contest with it. Use Any type of strong meat, like deer, elk, or mutton. Great with beef too.
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