Venison Herb Stew - cooking recipe

Ingredients

1 1/2 lb. venison, cut in 2-inch cubes
1 Tbsp. butter or margarine
1 clove garlic, minced
1 medium onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. monosodium glutamate (m.s.g.)
1/4 tsp. basil
1 can condensed tomato soup (10 to 12 oz.) plus 1 c. water
1/4 tsp. thyme
1 bay leaf
1/2 c. catsup
3 carrots, cut in 1/2-inch rounds
1 1/2 c. celery, cut in 1-inch pieces
4 medium potatoes, quartered

Preparation

Lightly brown meat in butter or margarine in heavy Dutch oven. Add garlic and onion and saute until transparent.
Add salt, pepper and monosodium glutamate; stir in soup and water.
Cover and simmer about 2 hours.
Add other ingredients.
Cover and cook on top of range until vegetables are tender (about 25 minutes). Serves 6.