Venison Vegetable Stew - KNEP - Kentucky Nutrition Education Program

Ingredients

• 2 pounds roast venison, cubed
• 1 large can (28 ounces) no-salt-added diced tomatoes
• 3 cups low-sodium beef broth
• 1 cup tomato juice
• 2 bags (12 ounces each) frozen mixed vegetables (beans, peas, corn, carrots)
• 1 cup potatoes, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 1 can (15 ounces) lima beans, drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 2 bay leaves
• 1/4 cup cold water
• 3 tablespoons cornstarch