Venison Stew 2 - cooking recipe

Ingredients

2 Tbsp. oil
1 1/2 lb. venison, cut in stew size pieces
3 onions, cut into quarters
6 medium potatoes, cut into chunks
2 oz. can sliced mushrooms
6 carrots, cut into chunks
3 celery stalks, cut into 2-inch length
1 envelope dry onion soup
8 oz. can tomato sauce

Preparation

Brown meat in oil.
Add other ingredients and cover.
Cook over low heat until meat is tender and vegetables cooked.
Add a little water if the gravy becomes too thick before the stew is cooked.
Stir occasionally to keep from burning.