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Nutritional Info
  • 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

View full nutritional breakdown of Crock pot Fresh Vegetable & Venison Stew calories by ingredient
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Crock pot Fresh Vegetable & Venison Stew

Submitted by: RJESSUP75
Crock pot Fresh Vegetable & Venison Stew

Introduction

8 hours low in large crock pot yields 14 servings 1 cup 8 hours low in large crock pot yields 14 servings 1 cup
Number of Servings: 14

Ingredients

    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



Directions

Pull and chop venison, chop and measure all fresh vegetables.
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.





TAGS:  Beef/Pork |

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