A special stew that celebrates the return of successful hunters, this can be made with venison or beef.
cut into large chunks
minced, or 2 teaspoons garlic powder
seeded and diced, or 1 ½ (15 oz.) cans low-sodium diced tomatoes
seeded and diced
sliced thickly, or ½ cup baby carrots
seeded and minced
What You'll Need
- Measuring spoons
- Measuring cups
- Cutting board
- Chef knife
- Heavy soup pot with lid
- Large spoon
In a heavy soup pot, combine the meat, onions, water, garlic, rosemary, paprika and salt. Bring to a boil over high heat. Reduce heat to very low, cover and simmer gently for 1 1/2 hours.
Stir in vegetables, parsley, chile and black pepper. Simmer, partially covered for 1 hour, or until meat is tender. If using frozen okra and/or corn, add to the pot during the last 15 minutes.
Squeeze lemon wedges over stew before serving. Serve with Whole Wheat Fry Bread or whole wheat bread.
Nutrition Info and more
Serving size:Total calories:
9.1 gSaturated fat: