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Ingredients
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½ cup all-purpose flour
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2 ½ pounds moose meat, cut into cubes
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1 tablespoon vegetable oil, or as needed
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4 cups beef stock
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4 carrots, cut into 1-inch pieces
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4 stalks celery, cut into 1-inch pieces
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3 large potatoes, peeled and cubed
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1 large onion, chopped
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1 (14 ounce) can diced tomatoes with juice
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2 bay leaves
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2 teaspoons dried oregano
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2 teaspoons Worcestershire sauce
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1 ½ teaspoons dried thyme
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1 teaspoon minced garlic
Directions
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Place flour in a shallow bowl. Dredge meat in flour to coat; shake off excess.
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Heat vegetable oil in a large skillet over medium. Add meat; cook and stir until browned on all sides, about 5 minutes. Transfer to a large slow cooker; add beef stock, carrots, celery, potatoes, onion, diced tomatoes with juice, bay leaves, oregano, Worcestershire sauce, thyme, and garlic. Gently stir mixture.
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Cook on Low for 8 hours.
Cook's Note:
The stew can also be cooked on the stove in a Dutch oven.
Nutrition Facts (per serving)
327 | Calories |
4g | Fat |
40g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 327 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 69mg | 23% |
Sodium 243mg | 11% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 6g | 20% |
Total Sugars 7g | |
Protein 33g | 65% |
Vitamin C 47mg | 52% |
Calcium 84mg | 6% |
Iron 7mg | 41% |
Potassium 1223mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.