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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
:30 |
Total Time: |
3:30 |
Ingredients: |
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1 (3 lb.) boneless venison (elk, moose or 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
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Directions:
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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, sauté 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.
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