Beef or Venison Vegetable Soup
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1 lb - Beef or venison stew meat, trimmed and cut into small (bite-size) pieces
2 12 oz. cans - V-8 or vegetable juice
1-2 Tbsp. - Lawry's Seasoned Salt (to taste)
1/2 lb. - Frozen mixed vegetables (corn, green beans, carrots, and peas)
1 14 1/2 oz. can - Diced potatoes, drained
- In a frying pan, flash fry beef or venison until browned on all sides, but not thoroughly cooked.
- In crockpot, pour in both cans of V-8 or vegetable juice, seasoned salt and meat. Cook on low for about 7 hours.
- Add frozen vegetables and potatoes to crock pot and cook on low for another hour, or on high for 30 min.
- Turn off crock pot and allow to cool for a few minutes before serving.
I am not a fan of deer meat, but my husband loves it. So, to compromise with him, I came up with this recipe (and perfected it over the course of time) so I would be able to eat the deer meat as well. I have made this recipe with both the beef and the venison and loved it both ways, so did my husband. The V-8 and the Lawry's adds a lot of flavor as well as tenderizes the meat :)