1 lb. venison cut in cubes
1 c. cubed potatoes
1/2 c. minced parsley
1 c. diced onion
1/2 tsp. thyme
1 tsp. sugar
Salt and pepper to taste
2 c. diced celery
2 cans (14 oz.) beef broth
2 qts. water
3 bay leaves
1 can tomato paste
2 tbsp. olive or peanut oil

Brown venison cubes in olive oil. Drain off grease. Combine all ingredients in a large kettle. Cook over low heat for 2-3 hours.