Name: Hearty Hunter's Stew
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes -; 2 tablespoons canola oil -; 4-1/4 cups water, divided -; 1/2 cup tomato juice -; 2 medium onions, cut in wedges -; 2 celery ribs, sliced -; 1 teaspoon Worcestershire sauce -; 2 bay leaves -; 2 to 3 teaspoons salt -; 1/2 teaspoon pepper -; 6 medium carrots, quartered -; 1 large rutabaga, peeled and cubed -; 6 medium potatoes, peeled and quartered -; 1 cup frozen peas -; 1 tablespoon cornstarch -

Ingredients for - Hearty Hunter's Stew

1. 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes

2. 2 tablespoons canola oil

3. 4-1/4 cups water, divided

4. 1/2 cup tomato juice

5. 2 medium onions, cut in wedges

6. 2 celery ribs, sliced

7. 1 teaspoon Worcestershire sauce

8. 2 bay leaves

9. 2 to 3 teaspoons salt

10. 1/2 teaspoon pepper

11. 6 medium carrots, quartered

12. 1 large rutabaga, peeled and cubed

13. 6 medium potatoes, peeled and quartered

14. 1 cup frozen peas

15. 1 tablespoon cornstarch

How to cook deliciously - Hearty Hunter's Stew

1 . Stage

In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally.

2 . Stage

Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.

3 . Stage

Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.