| SERVINGS: |
| Original yield: 6 to 8 servings |
INGREDIENTS
* 2 tablespoons vegetable oil
* 2 pounds venison stew meat
* 3 onions, chopped
* 2 cloves garlic, minced
* 1 tablespoon Worcestershire sauce
* 1 bay leaf
* 1/2 teaspoon dried thyme
* 1 tablespoon salt
* 3 cups water
* 7 small potatoes, peeled and quartered
* 1 pound parsnip, chopped
* 1/4 cup all-purpose flour
* 1/4 cup water
DIRECTIONS
* In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
* Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.
