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Ready In:
3 hours
Serves: 6
A special stew that celebrates the return of successful hunters, this can be made with venison or beef.
What you'll need
Large pot (stockpot) with lid
Ingredients
Serves 6
1 pound Venison cut into large chunks or 1 pound Beef Stew Meat in large chunks
2 Onions medium, diced
8 cups Water
6 cloves Garlic minced or 2 teaspoons Garlic Powder
1 teaspoon Rosemary fresh or dried, minced
1 teaspoon Paprika
1 teaspoon Salt
3 Tomatoes seeded and diced, or 1 ½ (15 oz.) cans low-sodium diced tomatoes or 15 ounces Diced Tomatoes low-sodium
1 Bell Pepper seeded and diced
2 Potatoes medium, diced
2 Carrots sliced thickly or 1/2 cup Baby Carrots
1 cup Okra fresh or frozen
1 cup Corn fresh or frozen kernels
1 stalk Celery chopped
2 tablespoons Parsley chopped
2 teaspoons Black Pepper
1/2 Jalapeño Pepper seeded and minced
Lemon wedged
Directions
1.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.
2.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.
3.Squeeze lemon wedges over stew before serving. Serve with Whole Wheat Fry Bread or whole wheat bread.
Chef's Tips
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 275 | ||
| % Daily Value* | ||
| Total Fat 9.1 g | 12% | |
| Saturated Fat 3.3 g | 16% | |
| Sodium 580 mg | 25% | |
| Total Carbohydrate 25.9 g | 9% | |
| Dietary Fiber 5.9 g | 21% | |
| Protein 24 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Authors: Leahs Pantry