L.R. venison barley stew

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.