- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 196.3
- Total Fat: 2.1 g
- Cholesterol: 31.3 mg
- Sodium: 709.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.7 g
- Protein: 17.7 g
Crock pot Fresh Vegetable & Venison StewSubmitted by: RJESSUP75
Introduction8 hours low in large crock pot yields 14 servings 1 cup 8 hours low in large crock pot yields 14 servings 1 cup
24 oz. Oven Roasted Venison with broth
4 cups low sodium Beef Broth
4 4" length stalks of Celery chopped.
1 cup diced raw zucchini
3 cups finely diced raw white potatoes
2 cups finely chopped baby carrots
1/4 cup finely chopped spring onions or dried chives
1 can (15.5oz.) Great Northern Beans
2 cans (28oz.) Diced Tomatoes in Juice
10oz. pk. Frozen Shoe Peg Corn
Lawry's Garlic Powder with parsley, 2.5 tsp
Chili powder 2 tsp
12oz. filtered water
Place meat and broth (including Beef Broth all 4 cups) in pot and add 12oz. filtered water.
Add fresh chopped vegetables, spices, and 1/4 cup spring onions.
Add frozen shoe peg corn.
2 28oz. cans Diced Tomatoes and 15.5oz. can Great Northern Beans
Cook 8 hours on low setting in crock pot.
Yields 14 one cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user RJESSUP75.