Venison Stew - cooking recipe

Ingredients

2 lb. venison, cubed
1 c. flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
oil to brown meat
2 qt. water (more or less; use warm water)
1 onion, quartered
2 to 3 stalks celery, chopped or sliced
2 to 3 carrots, sliced 1-inch long
4 to 6 potatoes, 1-inch cubes
4 chicken bouillon cubes
1 c. cabbage, chopped (optional)
seasoning to your taste
milk and flour to make a thin paste (about 1 c.)

Preparation

Put flour,
salt, pepper and garlic powder in a plastic bag and
shake to mix.
Add cubed meat and shake to coat meat with flour.
Heat oil in a Dutch oven (use just enough oil to brown meat).
Brown
meat;
turn
down
heat and add the warm water. (Don't
add
cold
water
as you might crack the Dutch oven.) Bring
to
a boil and add the other ingredients (don't add milk and flour paste yet).
Simmer until tender.