Ingredients
- 1 pound venison shoulder, diced
- 4 ounces dry barley,(1/2 cup)
- 1 cup onions,chopped
- 1 cup celery,chopped
- 6 cups beef stock
- 1 cup tomatoes,chopped
- 1 bay leaf
- 1 tablespoon each,
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoons italian seasoning
- 2 pound potatoes,peeled,chopped
- 1cup carrots,chopped
How to Make
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Step 1: Cut meat in 1 inch squares.
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Step 2: Combine meat, barley, onion, celery, stock, tomatoes and seasoning in pot. Bring to boil
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Step 3: Reduce heat and simmer for 75 minutes.
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Step 4: Add more water as needed
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Step 5: Add potatoes and carrots.
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Step 6: Cook for 45 minutes until venison and potatoes are tender.
We hope you enjoy this recipe!
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