1 pound Venisoncut into large chunks or 1 pound Beef Stew Meatin large chunks
2 Onionsmedium, diced
8 cups Water
6 cloves Garlicminced or 2 teaspoons Garlic Powder
1 teaspoon Rosemaryfresh or dried, minced
1 teaspoon Paprika
1 teaspoon Salt
2 teaspoons Black Pepper
3 Tomatoesseeded and diced, or 1 ½ (15 oz.) cans low-sodium diced tomatoes
2 Potatoesmedium, diced
2 Carrotssliced thickly or 1/2 cup Baby Carrots
Directions
In a heavy soup pot, combine the meat, onions, water, garlic, rosemary, paprika, salt and pepper. Bring to a boil over high heat. Reduce heat to very low, cover and simmer gently for 1 1/2 hours.
Stir in vegetables. Simmer, partially covered for 1 hour, or until meat is tender.
Serve with Whole Wheat Fry Bread or whole wheat bread.
