L.R. venison barley stew

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of L.R. venison barley stew calories by ingredient
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Number of Servings: 20


    2 lbs. cubed venison
    2 T. oil
    420g (3 cups) chopped onions
    122g (1 cup) chopped celery
    3 cloves minced garlic
    731g (5 cups) carrots, cut into large chunked
    1 tsp. dried thyme
    1 tsp. dried rosemary
    4 cups chicken broth or bouillon
    4 cups beef broth or bouillon
    4 cups water
    1 T. salt
    1 tsp. black pepper
    300g (1-1/2 cups) pearled barley
    1300g (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.

TAGS:  Beef/Pork |

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