Very Versatile Venison Stew
photo by KellyMae
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 1 lb ground beef or 1 lb ground buffalo meat
- 2 large onions, diced
- 3 cups potatoes, diced
- 1 tablespoon fresh parsley or 1 tablespoon dried parsley
- salt and pepper
- 1 -2 bouillon cube
- water, enough to cover by 1 inch
- 1 (10 3/4 ounce) can condensed tomato soup
directions
- Crumble meat into 4 quart stock pot.
- Add remaining ingredients, except the soup.
- Simmer until potatoes are fork tender.
- Add tomato soup.
- Stir until soup is dissolved.
- Serve hot.
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RECIPE SUBMITTED BY
I live in the beautiful mountains of Pennsylvania. Bloomsburg is a university town and explodes with students every year. It is fun to watch them grow as well rounded human beings. They contribute a lot to our town. The Bloomsburg area is expanding at a rapid rate due to the business openings. I have worked as a cook for most of my life. I had to take over home life at age l3 when mother passed and have been cooking for others ever since. I worked at a daycare center for 20 years and it was such a treat to have parents come and tell me that their children would not eat that particular food and I could say that they did for me. They would be so surprised. They learned to eat broccoli (Trees), beans and even red beets. It was quite a rewarding feeling that I helped kids learn to eat almost everything and eat healthy. Before that I worked at the university cafeteria where we prepared meals for at least 3,000 students at each meal. Now that was fun. I have many favorite cookbooks as I have a collection of around 200 books. I love to cook large. It is very hard, now that I am retired, to cook for 2 when I was used to cooking for around 100. Oh well, as the old saying goes- Deal with it.