Beaver Cleaver'S Venison Stew

• 2 lb. venison, cut in 1-inch cubes
• 3 c. water with 3 Tbsp. beef bouillon
• 1 pt. stewed tomatoes
• 1 (12 oz.) bottle Budweiser
• 6 Tbsp. flour
• 2 garlic cloves
• 2 c. celery, cut into 1/2-inch pieces
• 1 1/2 c. onion, chopped
• 3 Tbsp. oil
• 1 tsp. thyme
• 2 bay leaves
• 1 tsp. salt
• 1 tsp. seasoning salt
• 1/2 tsp. pepper
• 2 tsp. Worcestershire sauce
• 3 c. potatoes, peeled and cut into 3/4-inch pieces
• 2 c. carrots, peeled and cut into 3/4-inch pieces

1. Brown meat (with oil) in big pot and remove meat, leaving oil. Add onions, celery and garlic to pot and cook until tender, stirring continuously.
2. Put flour in and stir well.
3. Add boiling water with beef bouillon and stir.
4. Always stirring, good for bow arm muscles.
5. Add tomatoes, beer, spices and browned meat and stir until well mixed.
6. Reduce heat and simmer, uncovered, 1 1/4 hours, stirring between beers.
7. Add carrots and spuds and cook 30 minutes, covered.

venison, water, tomatoes, flour, garlic, celery, onion, oil, thyme, bay leaves, salt, seasoning salt, pepper, worcestershire sauce, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899454 (may not work)