My husband, Jim, is an avid bow hunter and folks rave about this as a venison stew – though it’s just as tasty made with beef. Makes 4 servings.
1 cup water
14½ ounces diced tomatoes
3 tablespoons quick-cooking tapioca
Salt to taste
Pepper to taste
Garlic powder to taste
1 bay leaf
2 teaspoons sugar
1½ pounds beef or venison round steak or roast, cut into 1-inch chunks
3 peeled and quartered potatoes
3 carrots, cut into 1-inch chunks
½ peeled rutabaga, cut into ¾-inch chunks
½ onion, cut into chunks
2 celery stalks, cut into chunks
1 slice bread, cubed
1 cup water
14½ ounces diced tomatoes
3 tablespoons quick-cooking tapioca
Salt to taste
Pepper to taste
Garlic powder to taste
1 bay leaf
2 teaspoons sugar
1½ pounds beef or venison round steak or roast, cut into 1-inch chunks
3 peeled and quartered potatoes
3 carrots, cut into 1-inch chunks
½ peeled rutabaga, cut into ¾-inch chunks
½ onion, cut into chunks
2 celery stalks, cut into chunks
1 slice bread, cubed
1. Preheat oven to 375°F. Spray a 4-quart baking dish with nonstick oil.
2. Combine water, tomatoes, tapioca and all spices; pour into baking dish.
3. Add all remaining ingredients, mixing well.
4. Cover and bake for 2 hours.
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