Crock pot Fresh Vegetable & Venison Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
24 oz. Oven Roasted Venison with broth4 cups low sodium Beef Broth 4 4" length stalks of Celery chopped.1 cup diced raw zucchini3 cups finely diced raw white potatoes2 cups finely chopped baby carrots1/4 cup finely chopped spring onions or dried chives1 can (15.5oz.) Great Northern Beans2 cans (28oz.) Diced Tomatoes in Juice10oz. pk. Frozen Shoe Peg CornLawry's Garlic Powder with parsley, 2.5 tsp Chili powder 2 tsp12oz. filtered water
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.
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.
Nutritional Info 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
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