VENISON VEGETABLE STEW

Venison Vegetable Stew image

-Jennifer Whitaker, North Central, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 bacon strips
2 pounds venison stew meat, cut into 1-inch cubes
2 large onions, chopped
3-1/2 cups water, divided
1 can (8 ounces) tomato sauce
1 envelope onion soup mix
2 teaspoons salt
1 bay leaf
2 teaspoons Italian seasoning
7 medium carrots, cut into 1-inch pieces
5 medium potaotes, peeled and cut into 1-inch cubes
4 celery ribs, sliced
3 tablespoons all-purpose flour
Cooked noodles

Steps:

In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender. , Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.

Nutrition Facts : Calories 329 calories, Fat 8g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 1189mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 31g protein.