1 1/2 lb. venison stew meat
1/4 c. flour
1/2 tsp. accent
1/4 tsp. basil
1/4 tsp. marjoram
1/8 tsp. each of pepper, dill, parsley, allspice, oregano
3 tbsp. veg. oil
2 onions, diced
2 cans beef bouillon
1/2 c. water
1 bay leaf
5 med. potatoes
1 lb. carrots

Cut meat in 1-inch cubes. Dredge meat in mixture of flour, accent, basil, marjoram, pepper, dill, parsley, allspice and oregano. Reserve excess flour mixture. Brown meat in oil. Add onion, 1 can bouillon, water and bay leaf. Sprinkle with accent, dill, parsley and basil. Cover and simmer about 90 minutes. Pare potatoes, cut into large cubes, slice carrots, add vegetables to stew, add other can of bouillon and 1/2 cup water. Cover and simmer 1 hour more, or until meat and veggies are tender. Make smooth paste of reserved flour mixture, water, broth from pot and gravey-master. Stir into stew last 10 minutes of cooking.