Venison Sweet Potato Bone Broth Stew

Venison Sweet Potato Bone Broth Stew. Say that 5X fast. Long title, but I wanted to emphasize alllllll that goodness you can throw into a stew. Soups and stews are great vessels for nutrient dense, great quality ingredients, that also store/freeze well for later uses. It’s also a great way to get a lot of mileage out of expensive cuts of meats and I’m all about value added time servers up in this hungry family of five!Ingredients:

2# venison (beef works great here too, just make sure it’s organic and grass fed). -To get rid of the gaminess marinade the venison in a mixture of 1/2c soybsauce, 1/4c red wine vinegar, 1tbsp garlic and a dash of Worcester for about 8 hours. Drain the marinade and pat dry before coating with flour

1/3c white whole wheat flour

1/3c olive oil

1 Potato, diced

1 Sweet Potato, diced

3 carrots, chopped

6c beef bone broth, 2 c water

1 bay leaf

1 bag frozen peas

1 bag frozen corn

1 small can tomatoes/tomato sauce if using venison (takes away the gaminess even more if your family is really sensitive

Marinade venison and pat dry. Season with pink himalaya salt if desired. Coat meat with flour.

Heat oil in pot. Once droplets of water sizzle, the meat is ready to brown. Brown meat in batches. 

Once meat is browned, add potatos and carrots. Cook for 5 minutes. Add bone broth and water. Add bay leaf and bring to boil. Reduce to simmer. Simmer 4-6 hours. At last 20 min of cooking add peas and carrots. Serve with bread and grass fed BUTTER. Yes, butter. Don’t be scared! It won’t kill you, it’ll just make it better. 

That’s it! It’s that simple. And what you don’t eat, you can freeze and just throw it in a pot for a great winter supper any time.

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