1 lb buffalo or venison stew meat
2 tbsp oil
2 cups chopped celery
2/3 cup chopped onion
¼ cup chopped green pepper
2 cans (14 ½ oz. each) beef broth
1 can (28 oz.) diced tomatoes, undrained
1 large potato, peeled and cubed
1 large carrot, sliced
2 tsp garlic salt
1 whole clove
1 bay leaf
¼ cup minced fresh parsley
In a Dutch oven, brown meat in oil; drain.
Add the celery, onion and green pepper; Sauté 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 bay leaf. Stir in parsley.
TOH’s Hunting & Fishing ‘06