Beef / Pork

Crock pot Fresh Vegetable and Venison Stew takes 30 minutes to prepare.

Crock pot Fresh Vegetable and Venison Stew takes 480 minutes to cook.

Crock pot Fresh Vegetable and Venison Stew makes 14 servings.

The ingredients for Crock pot Fresh Vegetable and Venison Stew are:

24 oz. Oven Roasted Venison with broth
4 cups low sodium Beef Broth
4 4" length stalks of Celery chopped.
1 cup diced raw zucchini
3 cups finely diced raw white potatoes
2 cups finely chopped baby carrots
1/4 cup finely chopped spring onions or dried chives
1 can (15.5oz.) Great Northern Beans
2 cans (28oz.) Diced Tomatoes in Juice
10oz. pk. Frozen Shoe Peg Corn
Lawry's Garlic Powder with parsley, 2.5 tsp
Chili powder 2 tsp
12oz. filtered water

Here is how you make Crock pot Fresh Vegetable and Venison Stew:

Pull and chop venison, chop and measure all fresh vegetables.Place meat and broth (including Beef Broth all 4 cups) in pot and add 12oz. filtered water.Add fresh chopped vegetables, spices, and 1/4 cup spring onions.Add frozen shoe peg corn.2 28oz. cans Diced Tomatoes and 15.5oz. can Great Northern BeansCook 8 hours on low setting in crock pot. Yields 14 one cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user RJESSUP75.

The nutritional information for Crock pot Fresh Vegetable and Venison Stew is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 196.3

• Total Fat: 2.1 g
• Cholesterol: 31.3 mg
• Sodium: 709.8 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.7 g
• Protein: 17.7 g