Source: Taste of Home April/May 2004

Category: Soup

Type: Stews & Casseroles

Classifications: Soups and Stews

Qty Measure Ingredient

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1 pound buffalo/venison stew meat

2 tablespoons vegetable oil

2 cups celery, chopped

2/3 cup onion, chopped

1/4 cup green pepper, chopped

2 cans beef broth (14 1/2 oz each)

1 28 oz can diced tomatoes, undrained

1 large potato, peeled and cubed

1 large carrot, sliced

2 teaspoons garlic salt

1 whole clove

1 bay leaf

1/4 cup minced fresh parsley

Instructions: In a Dutch oven, brown meat in oil; drain. Add celery, onion and green pepper; saute for 5 minutes or until tender.

Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered. for 1 hour or until meat is tender.

Discard clove and by leaf. Stir in parsley.

Staging:

Variations:

Background: Recipe by: Cordella Campbell, Rapid City, South Dakota

Serves: 6

Food Exchanges: