Beef / Pork

Slow-cooking oven venison stew takes several minutes to prepare.

Slow-cooking oven venison stew takes several minutes to cook.

Slow-cooking oven venison stew makes 10 servings.

The ingredients for Slow-cooking oven venison stew are:

1.5 lbs. venison cut into 1 inch cubes
4 cups beef or venison broth
Tomatoes, canned, 28 oz. diced
1 lb. baby carrots
1 lb. red potato, quartered
1 16 oz. pkg white pearl onion
green beans, frozen 10 oz pkg.
2 cups celery, cut into 1 inch pieces
3 tblsp quick cooking tapioca
1 clove minced garlic
1 tsp dried thyme leaves
1/2 tsp pepper
1/2 tsp salt
1 bay leaf

Here is how you make Slow-cooking oven venison stew:

Heat oven to 325. In a 6 quart dutch oven or roasting pan, combine all ingredients. Bake 4 to 4 1/2 hours or until vegetables are tender, stirring occasionally. Remove and discard bayleaf.Serving Size: makes 8 to 10 2 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user STEVIEHIN.

The nutritional information for Slow-cooking oven venison stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 200.1

• Total Fat: 1.8 g
• Cholesterol: 47.0 mg
• Sodium: 528.5 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.6 g
• Protein: 21.9 g