Venison Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 lbs venison stew meat1/4 c flour1/4 c. extra-virgin olive oil1 yellow onion3 cloves garlic1/2 t. thyme1/2 t. rosemary1 14.5 oz. can Hunt's Diced Tomatoes - No Salt Added1 14.4 oz. can College Inn Beef Broth Fat-free/50%sodiumsea salt & ground black pepper1 extra-large sweet potato, 1/2 inch diced2-3 carrots, 1/2 inch diced
Makes 6 Servings
1.Dredge venison stew meat in flour, brown meat in two batches, dividing oil between them. (5-10 mins) Add to crock pot.
2.Brown onion, minced garlic cloves, thyme and rosemary for 3 minutes in remaining oil. Add to crock pot.
3. Add sweet potato and carrot cubes.
4. Add broth and diced tomatoes/juice. Salt and pepper. Stir all ingredients well.
5. Cook on LOW for 4 to 4 1/2 hours, until venison pulls apart with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user NAVYMOM133.
1.Dredge venison stew meat in flour, brown meat in two batches, dividing oil between them. (5-10 mins) Add to crock pot.
2.Brown onion, minced garlic cloves, thyme and rosemary for 3 minutes in remaining oil. Add to crock pot.
3. Add sweet potato and carrot cubes.
4. Add broth and diced tomatoes/juice. Salt and pepper. Stir all ingredients well.
5. Cook on LOW for 4 to 4 1/2 hours, until venison pulls apart with a fork.
Number of Servings: 6
Recipe submitted by SparkPeople user NAVYMOM133.
Nutritional Info Amount Per Serving
- Calories: 379.9
- Total Fat: 10.5 g
- Cholesterol: 106.1 mg
- Sodium: 271.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.9 g
- Protein: 44.2 g
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