Venison-beef Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Wild game | 5 | Servings | |
INGREDIENTS
| 1 | lb | Venison |
| 1 | lb | Beef |
| Adolph's meat tenderizer | ||
| Water | ||
| 2 | 7.6 oz. cans stew starter | |
| 4 | Carrots, chopped | |
| 1 | 8.5 oz. can sweet peas | |
| 1 | Onion, diced | |
| 5 | Potatoes, diced | |
| 4 | Celery stalks, chopped | |
| 4 | T | Butter |
| 2 | Beef bouillon cubes | |
| 1 | Bay leaf | |
| 2 | t | Kitchen Bouquet |
| 1 | Garlic clove, minced | |
| 1 | t | Worcestershire sauce |
INSTRUCTIONS
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 629
Calories From Fat: 285
Total Fat: 31.3g
Cholesterol: 108.8mg
Sodium: 1422.6mg
Potassium: 1257.2mg
Carbohydrates: 43.3g
Fiber: 6.1g
Sugar: 6.2g
Protein: 42.3g