VENISON STEW (OR BEEF)

VENISON STEW (OR BEEF)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of The Family’s Rick Reyer
  • CourseMain Dish
VENISON STEW (OR BEEF)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of The Family’s Rick Reyer
  • CourseMain Dish
Ingredients
  • 2 lbs. cubed venison approx. 1-inch cubes. You can also substitute beef, but I prefer venison.
  • 8 carrots cut into big chunks
  • 1 cup diced celery
  • 2 large onions diced
  • 4 potatoes cut into chunks
  • 2 cups tomato juice
  • 5 oz. cooking sherry or red wine about 2/3 cup
  • 1 pkg. onion soup mix
  • 2 Tblsp. Minute Tapioca
  • 1 Tblsp. sugar
  • 1 Tblsp. salt
Instructions
  1. A dash each of pepper, thyme, marjoram, rosemary. I sometimes throw in a dash of crushed juniper berries - but not if you use beef.
  2. 1 pkg. frozen peas, added the last 20 minutes
  3. You can also add garlic, beef bouillon, bay leaf, green pepper and fresh mushrooms
  4. Very simple:
  5. Throw everything into a crock pot and cook for 6-8 hours, adding peas the last 20 minutes.
  6. Or fill a big blue roaster and bake in the oven at 300 degrees for about 7 hours, again stirring the peas for the last 20 minutes.
  7. Serve with your favorite hearty bread and enjoy.
Terri's Notes

~ A dash turned out to be about ¼ tsp. each of each of your favorite spices. ALL of those recommended together were just fine! I also used about 2 tsp. of crushed garlic and 3 bay leaves.

Share this Recipe
Return to Terri's Recipe Index

Related posts

Leave a Reply

Your email address will not be published. Required fields are marked *