3 bacon strips
2 lb. venison stew meat
2 large onions
3 1/2 c. water
1 can tomato sauce
1 envelope dry onion soup mix
5 to 6 celery ribs, sliced
2 tbsp. salt
1 bay leaf
2 tbsp. Italian seasoning
7 to 8 medium carrots, cut up
5 to 6 medium potatoes, cut into cubes
2 to 3 tbsp. flour (to thicken)

In 4-quart Dutch oven, cook bacon until crisp. Crumble and set aside.

Cook venison and onions in bacon drippings until lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat and let simmer for 1 1/2 hours or until meat is tender.

Combine flour and remaining water; stir into stew. Cook and stir until slightly thickened. Remove bay leaf before serving.

Stew beef may be used in place of the venison.