Fr. Fischer'S Venison Stew - cooking recipe

Ingredients

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

Preparation

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