1 1/2 lbs. venison stew meat
3 tbsp. cooking oil
1 med. size onion
1 (15 oz.) can tomato sauce
1/4 to 1/2 green pepper, cut in pieces
1 to 1 1/2 c. celery, chopped 1 to 2 inch pieces
1/2 lb. carrots, sliced
4 or 5 potatoes, sliced
Salt and pepper for desired taste
1 bay leaf, crushed (optional)

Roll venison pieces in flour and brown in hot electric skillet with 3 tablespoons of cooking along with chopped or sliced onion. Season with salt and pepper, also bay leaf. Add the tomato sauce, green pepper, celery and potatoes. Add water - two cups or more as needed. Simmer for approximately 1 1/2 hours (covered). Stir occasionally to prevent sticking to the pan.