Directions:
- In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
- Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
- Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.71 Kcal (443 kJ) | ||
| Calories from fat | 37.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 6% | |
|---|---|---|---|
| Cholesterol | 6.93mg | 2% | |
| Sodium | 850.54mg | 35% | |
| Potassium | 347.58mg | 7% | |
| Total Carbs | 14.18g | 5% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.1mg | 0% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 42.52 Kcal (178 kJ) | ||
| Calories from fat | 15.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 6% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 2% | |
| Sodium | 342.12mg | 35% | |
| Potassium | 139.81mg | 7% | |
| Total Carbs | 5.7g | 5% | |
| Sugars | 2.1g | 21% | |
| Dietary Fiber | 1.26g | 13% | |
| Protein | 1.19g | 6% | |
| Vitamin C | 2.8mg | 12% | |
| Vitamin A | 0.2mg | 18% | |
| Calcium | 21.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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