AZ Health Zone/ Dinner/ Lunch/ Soups

Warrior’s Stew

Warrior’s Stew

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch, Soup
Cuisine Native American
Servings 6

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Stove
  • Heavy Soup Pot
  • Stirring Spoon

Ingredients
  

  • Ingredients
  • 1 pound venison or beef stew meat cut into large chunks
  • 2 medium onions diced
  • 8 cups Water
  • 2 teaspoons garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 3 to matoes seeded and diced
  • 1 bell pepper diced
  • 2 medium potatoes diced
  • 2 carrots sliced thickly or ½ cup baby carrots
  • 1 cup fresh or frozen okra
  • 1 cup fresh or frozen corn kernels
  • 1 stalk celery chopped
  • 2 tablespoons Parsley chopped
  • 2 teaspoons ground black pepper
  • ½ jalapeño chile seeded and minced
  • lemon wedges

Instructions
 

  • Directions
  • Wash your hands with soap and warm water.
  • In a heavy soup pot, combine the meat, onions, water, garlic, rosemary, paprika and salt. Bring to a boil over high heat. Reduce heat to very low, cover and simmer gently for 1 1/2 hours.
  • Stir in vegetables, parsley, chile and black pepper. Simmer, partially covered for 1 hour, or until meat is tender. If using frozen okra and/or corn, add to the pot during the last 15 minutes.
  • Squeeze lemon wedges over stew before serving. Serve with Whole Wheat Fry Bread or whole wheat bread.

Notes

Nutrition Facts (Per Serving)
Calories, 264; Carbohydrate, 38 g; Protein, 22 g; Total Fat, 4 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 48 mg; Fiber, 7 g; Total Sugars, 7 g; Sodium, 480 mg; Calcium, 78 mg; Folate, 875 mcg; Iron, 3 mg; Percent Calories from Fat, 14%.
Makes 6 servings, approximately 2 cups each.
Keyword Corn Kernals, Okra, Venison or Beef Stew
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