1 lb. deer meat, cut into stew meat cubes
2 tbsp. oil
2 c. chopped celery
2/3 c. chopped onion
1/4 c. chopped green pepper
2 (14 1/2 oz.) cans beef broth
1 (28 oz.) can diced tomatoes (undrained)
1 large potato, peeled and cubed
1 large carrot, sliced
2 tsp. garlic salt
1 whole clove
1 bay leaf
1/4 c. minced fresh parsley

In a Dutch oven, brown meat in oil; drain. Add celery, onion and green pepper; sauté 5 minutes or until tender. Stir in broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf. Bring to boil. Reduce heat; simmer uncovered for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.