Ingredients
- 900 g boneless venison or beef chuck roast, cut into cubes
- 2 bay leaves
- 1 tablespoon corn starch
- 150 g frozen peas
- 2 tablespoons canola oil
- 6 potatoes, peeled and quartered
- 1 l water, divided
- 1 rutabaga, peeled and cubed
- 125 ml tomato juice
- 6 carrots, quartered
- 2 onions, cut in wedges
- 1/2 teaspoon pepper
- 2 celery ribs, sliced
- 2 to 3 teaspoons salt
- 1 teaspoon Worcestershire sauce
- Casserole mix
Method
Step 1
Preheat oil in a Dutch oven and brown meat over medium-high heat.
Step 2
Pour in 1 l water, scrapping brown drippings from the pan, if any.
Step 3
Add in 1 teaspoon Worcestershire sauce, 2 to 3 teaspoons salt, 2 bay leaves, 1/2 teaspoon pepper, sliced celery, onion wedges and tomato juice. Bring everything to a boil, then turn the heat down and simmer for 2 hours, stirring occasionally.
Step 4
Remove bay leaves and add in quartered potatoes, carrots, and cubed rutabaga and continue cooking for another 40 to 60 minutes.
Step 5
Add frozen peas and Casserole mix, stir and cook for 10 more minutes.
Step 6
In a small bowl, whisk together water and corn starch until smooth and stir into stew.
Step 7
Bring to a boil again, then simmer until thickened, for 2 minutes.
Step 8
Serve right away!
