Ingredients
2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes2 tablespoons canola oil4-1/4 cups water, divided1/2 cup tomato juice2 medium onions, cut in wedges2 celery ribs, sliced1 teaspoon Worcestershire sauce2 bay leaves2 to 3 teaspoons salt1/2 teaspoon pepper6 medium carrots, quartered1 large rutabaga, peeled and cubed6 medium potatoes, peeled and quartered1 cup frozen peas1 tablespoon cornstarch
Preparation
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.
Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes.
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.
