Camp traditions / north aire market Blog

Oct 26 2011

Venison Stew

•    1 package Camp Traditions Beef Barley Soup mix
•    2 lbs. venison stew meat
•    2 tablespoons vegetable oil
•    5 cups water
•    1 medium onion, medium diced
•    1 tablespoon Worcestershire sauce
•    16 oz. tomatoes, canned
•    1 bay leaf
•    1 ½ cups carrots, small chunks
•    1 ½ c. rutabaga, diced (or 1 ½ c. diced potatoes)

In large pot brown the meat in oil. Add onions. Cook until onions are clear.  Add Worcestershire sauce, tomatoes (do not drain), carrots, rutabagas, bay leaf, and water. Cover, bring to boiling. Reduce heat,simmer 1 hour, stirring occasionally. Add Camp Traditions Beef Barley Soup mix; blend well. Return stew to a boil; reduce heat. Simmer an additional 30 minutes, or until barley is done to your liking. Remove bay leaf.  Serve over noodles or rice.

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