Fr. Fischer'S Venison Stew

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

Directions:
- 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.