2 lbs. of stew meat (cubed)
2 tbls. bacon grease
1 onion (sliced)
1 clove garlic (diced)
2 carrots (cut up)
1 #2 can of tomatoes (with juice)
2 tbls. Worcestershire sauce
11/2 cups of water
2 potatoes (quartered)
2 tbls. (Corn Starch)
Place 2 tbls. of bacon grease in Dutch oven and heat.
Add 2 lbs. of lightly floured cubed stew meat.
1 sliced onion.
Stir while cooking until meat is brown and the onion is golden brown.
Add diced clove of garlic
Add #2 can of tomatoes
Add Worcestershire sauce
Salt and pepper to taste.
Add 11/2 cups of water
Cover and cook until meat is tender or about 2 hours.
Add potatoes on the last ½ hour of cooking.
Then done add 2 tbls. of Corn Starch to 1/3 cup of water and stir until a smooth paste is achieved. Add enough Corn Starch to thicken the gravy.
(Serves six people)
Soot one Elk or dear and prepair meat as noted
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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