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
1 pound Venison cut into large chunks or 1 pound Beef Stew Meat in large chunks
6 cloves Garlic minced or 2 teaspoons Garlic Powder
1 teaspoon Rosemary fresh or dried, minced
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 Carrots sliced thickly or 1/2 cup Baby Carrots
1 cup Okra fresh or frozen
1 cup Corn fresh or frozen kernels
2 tablespoons Parsley chopped
1/2 Jalapeño Pepper seeded and minced
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.
|Amount Per Serving|
|% 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: