Fr. Fischer'S Venison Stew

• 2 1/2 lb. venison
• 1/2 c. flour
• salt and pepper to taste
• 1/3 c. oil
• 6 to 8 bouillon cubes
• 3 chopped onions
• 2 stalks celery
• 1 can stewed tomatoes
• 1 large bay leaf
• 3 1/2 c. water
• 4 to 5 potatoes, cut in bite size pieces
• 4 to 5 carrots, sliced
• 2 Tbsp. cornstarch

1. In a bowl, coat the meat with flour.
2. In large pot, brown meat in oil.
3. Add salt, pepper, onions, celery, bay leaf, stewed tomatoes and water.
4. Simmer until meat is tender, about 1 1/2 to 2 hours.
5. Take bay leaf out.
6. Add potatoes and carrots; cover and cook until all vegetables are tender, about 25 minutes.
7. Mix the cornstarch with 1/4 cup water; stir into stew and heat until it thickens, stirring constantly.

venison, flour, salt, oil, onions, stalks celery, tomatoes, bay leaf, water, potatoes, carrots, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900014 (may not work)