Slow-cooking oven venison stew
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
Introduction
Low Fat! Low Fat!Number of Servings: 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
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.
Serving Size: makes 8 to 10 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user STEVIEHIN.