Venison-beef stew
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Venison |
| 1 | pounds | Beef |
| Adolph's meat tenderizer | ||
| Water | ||
| 2 | 7.6 oz. cans stew starter | |
| 4 | Carrots, chopped | |
| 1 | 8.5 oz. can sweet peas | |
| 1 | medium | Onion, diced |
| 5 | mediums | Potatoes, diced |
| 4 | Celery stalks, chopped | |
| 4 | tablespoons | Butter |
| 2 | Beef bouillon cubes | |
| 1 | Bay leaf | |
| 2 | teaspoons | Kitchen Bouquet |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Worcestershire sauce |
Directions
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1½ hours or until meat and vegetables are tender. Use large 4-quart pot.
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