Slow-cooking oven venison stew

Name: Slow-cooking oven venison stew Recipe
Yield: 10
Ingredients: 1.5 lbs. venison cut into 1 inch cubes; 4 cups beef or venison broth; Tomatoes canned 28 oz. diced; 1 lb. baby carrots; 1 lb. red potato quartered; 1 16 oz. pkg white pearl onion; green beans frozen 10 oz pkg.; 2 cups celery cut into 1 inch pieces; 3 tblsp quick cooking tapioca; 1 clove minced garlic; 1 tsp dried thyme leaves; 1/2 tsp pepper; 1/2 tsp salt; 1 bay leaf

Number of Servings: 10

Ingredients

1.5 lbs. venison cut into 1 inch cubes4 cups beef or venison brothTomatoes, canned, 28 oz. diced1 lb. baby carrots1 lb. red potato, quartered1 16 oz. pkg white pearl oniongreen beans, frozen 10 oz pkg.2 cups celery, cut into 1 inch pieces3 tblsp quick cooking tapioca1 clove minced garlic1 tsp dried thyme leaves1/2 tsp pepper1/2 tsp salt1 bay leaf

Directions

Heat oven to 325. In a 6 quart dutch oven or roasting pan, combine all ingredients. Bake 4 to 4 1/2 hours or until vegetables are tender, stirring occasionally. Remove and discard bayleaf.

Serving Size: makes 8 to 10 2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user STEVIEHIN.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 200.1
Total Fat: 1.8 g
Cholesterol: 47.0 mg
Sodium: 528.5 mg
Total Carbs: 24.0 g
Dietary Fiber: 3.6 g
Protein: 21.9 g

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