2 lb. sm. venison cubes or beef, brown in hot oil
1 (28 oz.) can whole tomatoes
3-4 c. hot water
3-4 stalks celery, chopped 2-3 med. onions, divided, add 1/2 chunks with carrots (if you like onion pieces)
4 single bouillon cubes
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. salt
Approx. 1 lb. carrots, cut up
Approx. 4 c. potatoes, cut up
2 bay leaves
1 tbsp. sugar
1/4 - 1/2 tsp. pepper
1/2 tsp. paprika
1/8 tsp. ground cloves

Brown meat. Add all seasonings. Bring to a boil. Simmer 2 hours. Add cut vegetables. Cook until tender. Remember onions and carrots take longer than potatoes. Thicken with approximately 1/4 - 1/3 cup flour. Shake in cold water. Serve with or over biscuits.

Very good with beef if you don't have any venison.