Venison Stew - cooking recipe

Ingredients

venison meat (about 2 lb.)
1 medium onion
1 lb. pkg. carrots
6 potatoes
1 (15 oz.) can sweet peas (do not drain)
1 (15 oz.) can sweet corn, drain a little
1 (15 oz.) can string beans, drained
3 beef bouillon cubes
3 Tbsp. flour

Preparation

Put in 5-quart stockpot, venison meat that is cut into chunks (as big as you like), onion, salt and pepper.
Add water to cover meat; add bouillon cubes.
Cover; let cook until meat is done. Put in potatoes and carrots (chopped); cook until done.
Add canned vegetables as stated.
Simmer.
Add flour and water in separate bowl, make it pasty.
Add salt and pepper.
Add to stew, stirring constantly until thickened.
Let simmer; serve.