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Categories:
boneless venison beef chuck cooking oil onions green pepper garlic red pepper tomatoes water tomato paste sugar ground cumin oregano pepper
Viewed: 49 - Published at: 6 years agoIngredients
- 1 (3 lb.) boneless venison (elk, moose
- beef chuck roast)
- 1 tbsp. cooking oil
- 2 md. onions, chopped
- 1 md. green pepper, chopped
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes
- 4 cans (14-1/2 oz. each) diced tomatoes, undrained
- 1 cup water
- 1 can (12 oz.) tomato paste
- 1 tbsp. sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
Method
- Cut meat into 1/4-inch pieces.
- In a 4 quart Dutch oven, brown meat in oil; remove with a slotted spoon and set aside.
- In the same pan, saute onions, green pepper, garlic and red pepper flakes until vegetables are tender.
- Return meat to pan.
- Add remaining ingredients; bring to a boil.
- Reduce heat; cover and simmer for 3 hours or until the meat is tender.
