Hearty Hunter’s Stew - 6Qt. Roaster
2 lbs boneless venison or elk, cut 1" cubes
2 Tbsp canola oil
4¼ cups water, divided
1/2 cup tomato juice
2 medium onions, cut in wedges
2 celery ribs, sliced
1 tsp Worcestershire® sauce
2 bay leaves
2 tsp salt
1/2 tsp pepper
6 medium carrots, quartered
1 large rutabaga, peeled and cubed
6 medium potatoes, peeled and quartered
1 cup frozen peas
1 Tbsp cornstarch
In preheated Nesco® Roaster Oven cookwell, add oil and meat; heat until browned. Add 4 cups water and scrape sides to loosen any browned drippings. Add tomato juice, onions, celery, Worcestershire® sauce, bay leaves, salt and pepper.
Bring to a boil. Reduce heat; cover and bake for 2 hours, stirring occasionally. Discard bay leaves; add carrots, rutabaga and potatoes. Cover and bake for 40 – 60 minutes. Stir in the peas; bake for 10 minutes.
Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Bake for 2 minutes or until thickened.