Prep: 25 min. Cook: 2 hours 50 min.
Yield: 8 Servings
•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
•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.
• Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
• 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. Yield: 8 servings.