Slow-cooking oven venison stew

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Slow-cooking oven venison stew calories by ingredient
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Low Fat! Low Fat!
Number of Servings: 10


    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


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.

TAGS:  Beef/Pork |

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