Paul'S Venison Stew

Name: Paul'S Venison Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. bacon; 2 lb. venison or beef, cubed; 3/4 tsp. garlic powder; 1 tsp. seasoned salt; flour; 2 large cans stewed tomatoes; 1 c. celery, cut small; 1 c. green pepper, cut small; 1 c. onions, chopped; 1 tsp. marjoram; 2 Tbsp. Worcestershire sauce; 1 bay leaf

Eats Now Editorial Team · 942 kcal · Soups & Stews

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Paul'S Venison Stew – a delicious recipe with bacon, beef, garlic powder, salt, flour, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/2 lb. bacon
2 lb. venison or beef, cubed
3/4 tsp. garlic powder
1 tsp. seasoned salt
flour
2 large cans stewed tomatoes
1 c. celery, cut small
1 c. green pepper, cut small
1 c. onions, chopped
1 tsp. marjoram
2 Tbsp. Worcestershire sauce
1 bay leaf

1
Fry bacon crisp.
2
Save grease and set aside bacon.
3
Shake meat in flour and fry in bacon grease just to brown.
4
Add meat, seasonings and vegetables to large pot and simmer for 2 hours. Might have to add a little water.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. bacon, 2 lb. venison or beef, cubed, 3/4 tsp. garlic powder, 1 tsp. seasoned salt, and more.

Yes, Paul'S Venison Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
942 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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