316 kcalVenison Stew
150 min serves 7
Dairy-Free
32gprotein30gcarbs7gfat
Ingredients
- •2 pounds venison stew meat
- •8 cups baby carrots 4 stalks celery 1 can mushrooms 1 piece pepper 1 cup flour and 3 tbsp 2 tablespoons bee
- •8 cups water
- •4 pieces potatoes
- •1 piece onion
- •4 pieces baby carrots
- •4 stalks celery
- •1 can mushrooms
- •1 piece bell pepper
- •1 cup flour and 3 tbsp
- •2 tablespoons beef bouillon
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Method
From foodista.com — read the original
- Cut all ingredients into 1 inch pieces. Dredge venison with flour and spices. Brown venison in hot vegetable oil. Boil and simmer venison 2 hours with beef bouillon and water.
- Add remaining ingredients and simmer for 1/2 hour.
- Mix 3 tablespoons flour and 1 cup cold water and add to stew to thicken.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com