Hunters Stew by Chef Yancy Roush



Serves 4


1 pound venison, chicken, or beef (fully cooked)
1 cup red skin potato (diced)
1 cup onions (diced)
1 cup carrots (diced)
1 cup celery (diced)
1/4 cup peppers (diced)
1 - 4 ounce can whole tomatoes
6 cups beef stock
1/2 cup corn
1/2 cup green beans
salt, pepper, garlic, to taste
slurry (corn starch & water)


Using medium pan on medium high heat add beef stock all other ingredients. Allow to cook at a simmer for approximately 45 minutes or until potatoes are tender. Serve with a side of biscuits, corn bread, or your favorite cracker. Enjoy!
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