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Venison Barley Stew

This recipe yields a venison barley stew that is hearty and delicious!

Ingredients

  • 12-16 ounces venison center loin may substitute beef
  • 56 ounces broth beef or chicken
  • 1 tablespoon steak seasoning
  • 1 cup chopped onion about 1 large onion
  • 1/2 cup chopped celery about 1 stalk
  • 1 teaspoon dried oregano, crushed
  • 2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 cup frozen mixed vegetables
  • 1 can diced tomatoes, undrained *optional 14.5 ounce
  • 1 cup cubed potatoes, peeled
  • 2/3 cup quick cooking barley
  • 1 tablespoon cooking oil

Instructions

  1. Cut venison center loin into 1 inch cubes
  2. Brown meat in large skillet with steak seasoning and 1 tablespoon cooking oil (if you are using an oil-free cooking system, substitute 2 tablespoons water)
  3. Transfer browned meat into a slow cooker. Add remaining ingredients EXCEPT barley. Cover and cook on low heat setting for 8-10 hours (4-5 hours on high setting)

  4. Add quick cooking barley and cook for additional 20-30 minutes