2 pound Boneless venison or beef chuck roast, cut in 1 inch cubes
2 tablespoon Canola oil
4.25 cup Water, divided
0.5 cup Tomato juice
2 Medium onions, cut in wedges
2 Celery ribs, sliced
1 teaspoon Worcestershire sauce
2 Bay leaves
2 teaspoon Salt
0.5 teaspoon Pepper
6 Medium carrots, quartered
1 Large rutabaga, peeled and cubed
6 Medium potatoes, peeled and quartered
1 cup Frozen peas
1 tablespoon Cornstarch
Nutrition value
408
calories per serving
20 g Fat28 g Protein28 g Carbs7 g FiberOther
Current Totals
20 g Fat
28 g Protein
28 g Carbs
7 g Fiber
MacroNutrients
Carbs
28 g
Protein
28 g
Fiber
7 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
70 mg
Iron
5 mg
Vitamin A
1880 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
70 mcg
Vitamin B12
0 mcg
Vitamin C
53 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
82 mg
Manganese
1 mg
Phosphorus
327 mg
Selenium
15 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
