Venison-Beef Stew
Yield
5 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison
|
|
| 453.6 | g |
beef
|
|
| 1 | x |
meat tenderizer
|
* |
| 1 | x |
water
|
*
|
| 2 | cans |
stew starter
|
* |
| 4 | each |
carrots
chopped |
|
|
green peas
|
*
|
||
| 1 | medium |
onions
diced |
|
| 5 | medium |
potatoes
diced |
|
| 4 | each |
celery stalks
chopped |
|
| 6E+1 | ml |
butter
|
|
| 2 | each |
beef bouillon cubes
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
flavoring
|
* |
| 1 | each |
garlic cloves
|
|
| 5 | ml |
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.
