Fr. Fischer'S Venison Stew
["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"]
["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."]
["venison", "flour", "salt", "oil", "onions", "stalks celery", "tomatoes", "bay leaf", "water", "potatoes", "carrots", "cornstarch"]