Beef / Pork

L.R. venison barley stew takes several minutes to prepare.

L.R. venison barley stew takes several minutes to cook.

L.R. venison barley stew makes 20 servings.

The ingredients for L.R. venison barley stew are:

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

Here is how you make L.R. venison barley stew:

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: 20Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. venison barley stew is:

• 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