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home > recipes > meat > vegetable and venison stew
from NY, USA 2 large white potatoes cubed 2 large sweet potatoes cubed 1 to 2 cups carrots coarse cut up or use whole baby carrots 1 large onion chopped 1 head of garlic peeled 1 cup celery coarse chopped 1 or 2 large green bell peppers coarse chopped 3 Tbs fresh chopped parsley 1 cup kernel corn 1 to 2 cups frozen green peas 3 lb venison ( or beef ) meat cut up/cubed 1 cup water or beef broth 1 bottle hickory smoked barbecue sauce ( tomato based ) salt and pepper to taste flour to thicken gravy In a crockpot place everything ( except peas ) and cover and cook low about 10 hours. Turn setting to high and thicken liquids with gravy flour, Stir in peas and cook 10 minutes longer. Serves 10. Add vegetables of choice to change the recipe if desired. Serve with a nice green salad.

Vegetable and Venison Stew


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(posted November 17, 2003)

from NY, USA

2 large white potatoes cubed
2 large
sweet potatoes cubed
1 to 2 cups carrots
coarse cut up or use whole baby carrots
1 large
onion chopped
1 head of
garlic peeled
1 cup
celery coarse chopped
1 or 2 large
green bell peppers coarse chopped
3 Tbs fresh chopped
parsley
1 cup kernel
corn
1 to 2 cups frozen
green peas
3 lb
venison ( or beef ) meat cut up/cubed
1 cup water or
beef broth
1
bottle hickory smoked barbecue
sauce ( tomato based )
salt and pepper to taste
flour to thicken gravy

In a
crockpot place everything ( except peas ) and cover and cook low about 10 hours. Turn setting to high and thicken liquids with gravy flour, Stir in peas and cook 10 minutes longer. Serves 10. Add vegetables of choice to change the recipe if desired. Serve with a nice green salad.



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