Quench MagazineVenison-Beef Stew | Stews | Quench Magazine

Ingredients

• 1 lb Venison
• 1 lb Beef
• Adolph's meat tenderizer
• Water
• 2 7.6 oz. cans stew starter
• 4 Carrots, chopped
• 1 8.5 oz. can sweet peas
• 1 md Onion, diced
• 5 md Potatoes, diced
• 4 Celery stalks, chopped
• 4 tb Butter
• 2 Beef bouillon cubes
• 1 Bay leaf
• 2 ts Kitchen Bouquet
• 1 Garlic clove, minced
• 1 ts Worcestershire sauce