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Venison-Beef Stew

YIELD

5 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

1

POUND VENISON

1

POUND BEEF

1

X MEAT TENDERIZER *

1

X WATER *

2

CANS STEW STARTER *

4

EACH CARROTS
chopped

1can

SWEET GREEN PEAS *

1

MEDIUM ONIONS
diced

5

MEDIUM POTATOES
diced

4

EACH CELERY STALKS
chopped

4

TABLESPOONS BUTTER

2

EACH BEEF BOUILLON CUBES *

1

EACH BAY LEAVES *

2

TEASPOONS FLAVORING *

1

EACH GARLIC CLOVES

1

TEASPOON WORCESTERSHIRE SAUCE

Directions

Cut up venison and beef into bite size pieces.

Sprinkle with 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 1½ hours or until meat and vegetables are tender.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 466g (16.4 oz)

Amount per Serving

Calories 613 42% of calories from fat

% Daily Value *

Total Fat 28g 44%

Saturated Fat 13g 65%

Trans Fat 0g

Cholesterol 119mg 40%

Sodium 202mg 8%

Total Carbohydrate 14g 14%

Dietary Fiber 5g 21%

Sugars g

Protein 95g

Vitamin A 173% • Vitamin C 31%

Calcium 7% • Iron 33%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber