Hearty Hunter’S Stew

• 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

1. 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. Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
3. 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.

boneless venison, canola oil, water, tomato juice, onions, celery, worcestershire sauce, bay leaves, salt, pepper, carrots, potatoes, frozen peas, cornstarch

Taken from www.tasteofhome.com/recipes/hearty-hunter-s-stew/ (may not work)