Hearty Hunter’s Stew Recipe: How to Make It

Ingredients

• 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
• 2 tablespoons canola oil
• 4-1/4 cups water, divided
• 1/2 cup tomato juice
• 2 medium onions, cut in wedges
• 2 celery ribs, sliced
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 2 to 3 teaspoons salt
• 1/2 teaspoon pepper
• 6 medium carrots, quartered
• 1 large rutabaga, peeled and cubed
• 6 medium potatoes, peeled and quartered
• 1 cup frozen peas
• 1 tablespoon cornstarch