Big Bear Stew



4 pounds bear meat

1/4 cup all-purpose flour

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

4 tablespoons margarine

2 tablespoons olive oil

1 onion, chopped

1 cup beef broth

4 bay leaves

2 pounds red potatoes, diced

1 pound fresh mushrooms

5 carrots, sliced

2 turnips, cubed



1 Preheat oven to 325 degrees F (165 degrees C).

2 In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.

3 Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.

4 Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more wate as needed.