Steak Stew

   this is perfect for the cuts of steak that are less tender!                

1 Pound Steak in 1” cubes                        3 Tbsp. Corn or Olive Oil
2 C. Water                                                 4 Potatoes cut in 1” pieces              
1 Pound Green Beans                                ½ Pound Carrots, sliced
1 Onion, chopped                                      8 oz. sliced Mushrooms
2 Beef Bouillon Cubes                              ¼ C. Flour
2 tsp. Steak Sauce                                      1 tsp. Garlic powder
¼  tsp. Horse radish   *                                Salt & Pepper                                            
      (according to taste)                               1 Bay Leaf (optional)

 Heat oil in Dutch oven or Stainless kettle. Combine flour, garlic powder, salt & pepper as coating for steak. Brown coated steak pieces in hot oil. When browned, add water, onion and bouillon cubes, and bay leaf if desired. Add potatoes, green beans, and carrots. Simmer for 45 minutes on med heat. Makes it’s own gravy as it simmers, so add more water only if needed to prevent sticking.
Add steak sauce and mushrooms. Simmer an additional 45 minutes to 1 hour, on low heat. It is ready to serve at this point, but the longer it simmers, the better it is.

Steak Stew is a hit anytime.  Venison is my favorite meat for this dish.  It is a wonderful hearty meal and a favorite in front of an evening fire after chores.