Another Venison Stew contributed by Randy Rowley



1 ½ pounds cubed shoulder meat

Flour, seasoned with salt and pepper

3 tbsp. cooking oil

1 onion, chopped

1 rib celery, chopped

1 beef bouillon cube

1 ½ cups water

½ tsp. thyme

5 drops Tabasco sauce

4 large carrots, quartered

4 potatoes, quartered

Quick Mixing flour

Salt and pepper to taste

Parsley sprigs

Heat oil in a large, deep frying pan.  Coat meat with seasoned flour and brown on all sides in the hot oil.  Add onion, celery, bouillon cube, water, thyme and Tabasco to the pan.  Heat and stir until boiling.  Turn the heat to simmer, cover and cook until almost tender, about one hour.  Add carrots and potatoes to the pan plus a little more water if necessary.  Cover and simmer until tender.  Thicken the broth with Quick Mixing flour, adjust the salt and pepper to taste and serve in a warm dish, garnished with parsley.  Serves 4.

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