Venison-beef stew

Yield: 5 Servings

Measure Ingredient
1 pounds Venison
1 pounds Beef
\N \N Adolph's meat tenderizer
\N \N Water
2 \N 7.6 oz. cans stew starter
4 \N Carrots, chopped
1 \N 8.5 oz. can sweet peas
1 medium Onion, diced
5 mediums Potatoes, diced
4 \N Celery stalks, chopped
4 tablespoons Butter
2 \N Beef bouillon cubes
1 \N Bay leaf
2 teaspoons Kitchen Bouquet
1 \N Garlic clove, minced
1 teaspoon Worcestershire sauce

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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