L.R. venison barley stew
- Number of Servings: 20
Ingredients
2 lbs. cubed venison2 T. oil420g (3 cups) chopped onions122g (1 cup) chopped celery3 cloves minced garlic731g (5 cups) carrots, cut into large chunked1 tsp. dried thyme1 tsp. dried rosemary4 cups chicken broth or bouillon4 cups beef broth or bouillon4 cups water1 T. salt1 tsp. black pepper300g (1-1/2 cups) pearled barley1300g (8 cups) potatoes, cut into large cubes
In a large pressure cooker, brown venison cubes in non-stick spray. Remove from pan. Add oil to cooker and saute onions, celery, garlic, carrots, for a couple minutes. Add meat back to the pan. Add everything else, except the potatoes. If not using a pressure cooker, cook until barley is tender. Otherwise, after jiggler starts jiggling, turn heat down far enough to keep at a slow jiggle and time for 17 minutes. Take off stove and reduce pressure as quickly as possible. I just tilt the jiggler until all pressure is relieved. Remove lid and add the potatoes. Replace lid and bring pressure up again. After it starts to jiggle, time it for 3 minutes. Relieve pressure and serve. Makes 20-1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 20
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 180.8
- Total Fat: 2.7 g
- Cholesterol: 20.9 mg
- Sodium: 684.1 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.8 g
- Protein: 11.2 g