Add the oil to a suitable sized, heavy pot and heat on a medium setting. Once the oil is hot, add the onion and cook it for about 5 to 7 minutes until it is limp. Add the cubed venison and cook it until it is browned, stirring continuously. Add the crushed tomatoes, bay leaves, and dark beer (Shiner Bock preferred) and then heat to a low boil; reduce heat, cover and simmer for 1 hour. Add the potatoes, carrots, celery, bell pepper and continue simmering for about 2 more hours, until the meat is tender. Remove the bay leaves, add the canned corn, kidney beans and black pepper, red pepper and stir well. Taste to check for desired seasoning levels and adjust as needed. Bring up to serving temperature if eating immediately. If storing for later use, remove from heat and portion into smaller containers for quick cooling and/or freezing.
(I cook with little to no salt added to my recipes for health reasons, but feel free to add it to your as you desire. You can always add salt at the table, but you cannot take it away.)
This should yield 10 each 12 oz servings, or almost a gallon of stew.
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 10|
|Calories from Fat: 73 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 16.1mg||5 %|
|Sodium 266.9mg||9 %|
|Potassium 1598.6mg||42 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 48.9g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 430
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