1 1/2 lb. beef (venison can be used)
1 med. onions
6 or to taste carrots
6 or to taste potatoes
3 stalks with leaves celery
1 1/2 tbsp. cornstarch
Salt to taste
Pepper to taste
Radishes, if available
Bouillon
Bay leaf

Cut beef into 3/4 inch chunks. Put in Dutch oven, dice onion, celery and radishes; brown meat carefully not burning. After meat starts to brown and sticks to pan, add 1 cup of hot water with 1 teaspoon of beef bouillon powder already dissolved. Leave on high for another 5 minutes. Then add another cup of bouillon stock. Season to taste with salt and pepper.

Turn to medium for 5 minutes and add cut or diced carrots. Cook on medium for 10 minutes frequently, stirring. Add bay leaf and diced potatoes and cook until potatoes are done. At this point add more hot water until you get a nice consistency. Let water reach temperature of stew. Aside dissolve 1 1/2 tablespoons of cornstarch in cold water and add to stew. Stir in and when mixed thoroughly and heated evenly. Serve.