Elk Or Deer Stew

• 1 lb. meat in 1-inch cubes
• 2 Tbsp. oil
• 3 c. water
• 1/4 tsp. seasoned salt
• 1/4 tsp. black pepper
• 1 c. carrots, sliced
• 1 c. potato, cut 1-inch pieces
• 1/2 c. green pepper, finely chopped
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 c. cold water
• 2 Tbsp. flour

1. Cook meat, green peppers and onions in oil until browned.
2. Add water, salt, black pepper, bouillon cube and bay leaf.
3. Cover and simmer 2 1/2 to 3 hours until meat is tender.
4. Add carrots, potatoes and celery.
5. Simmer until vegetables are tender, approximately 30 minutes.
6. Shake cold water and flour until completely mixed; add to stew.
7. Bring to boil, stirring constantly until thickens like gravy.

meat, oil, water, salt, black pepper, carrots, potato, green pepper, celery, onion, bay leaf, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668610 (may not work)