Hearty Hunter's Stew Recipe

• 2 tbsp. veg. oil
• 2 lbs. beef chunk or possibly venison, cut in 1-inch cubes
• 4 1/4 c. water, divided
• 1/2 c. tomato juice
• 2 med. onions, cut in wedges
• 2 stalks celery, sliced
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 2-3 teaspoon salt
• 1/2 teaspoon pepper
• 6 carrots, pared and quartered
• 1 rutabaga, peeled and cubed
• 6 med. potatoes, peeled and quartered
• 1 c. frzn peas
• 1 tbsp. cornstarch
• Baking pwdr biscuits, optional

1. In a cast-iron Dutch oven, heat oil over medium heat.
2. Brown meat.
3. Add in 4 c. water and scrape browned drippings loose in pan.
4. Add in tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper.
5. Cover with a tight fitting lid, reduce heat to simmer.
6. Cook, stirring occasionally, for 2 hrs.
7. Remove bay leaves and add in carrots, rutabaga and potatoes.
8. Cover and cook for an additional 40-60 min.
9. Stir in the peas; cook for 10 min.
10. Combine cornstarch with the remaining 1/4 c. water and stir into stew.
11. Cook and stir till thickened.
12. Serve with baking pwdr biscuits if you like.
13. Yield: 8 servings.

oil, beef, water, tomato juice, onions, stalks celery, worcestershire sauce, bay leaves, salt, pepper, carrots, potatoes, frzn peas, cornstarch, baking pwdr biscuits

Taken from cookeatshare.com/recipes/hearty-hunter-s-stew-54564 (may not work)