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Gail Spaulding: "Always delicious! I use Cajun seasoning and don’t…" Read More
18Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. venison roast (or steak,, can use beef for stew)
- olive oil
- house seasoning (*, or just sprinkle on some salt, pepper, and garlic powder)
- 5 potatoes (cubed)
- 4 carrots (sliced in rounds)
- 2 celery (ribs, sliced)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup butter (1/2 stick)
- 15 oz. diced tomatoes
- 2 tsp. Creole seasoning (I use 2 tsp)
- 2 bay leaves
- 1 tsp. seasoned salt
- freshly ground black pepper (to taste)
- water
- 1/4 cup salt
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
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Reviews(1)
Gail Spaulding 6 years ago
Always delicious! I use Cajun seasoning and don’t cook the stew meat first (I cut it into bite sized pieces).