Venison Stew - cooking recipe

Ingredients

2 1/2 lb. cubed venison
1 medium bell pepper
1 large onion, chopped
3 Tbsp. flour
1 bay leaf
2 stalks celery
1/2 lb. carrots
1 bunch shallots
thyme
salt and pepper to taste

Preparation

Saute venison cubes in small amount of oil until brown.
Add celery, pepper, carrots, onion and shallots.
Take some of drippings from pan and make a roux with the flour (cook until brown like for gravy).
Add this to the pot, then add enough water to cover.
Cook about 3 hours or until tender.