2 lbs. venison, cubed
2 med. onions, chopped
6 carrots, sliced, not peeled
6 Irish potatoes, cubed
4 beef bouillon cubes, crushed
1 lg. bell pepper, chopped
1 sm. can peas (optional)
Water to cover after putting in crock pot

Brown meat in cast iron skillet. Venison browns best in melted butter. As meat browns, add pepper and onions. Scrape contents in crock pot, making sure all juices are added. Add carrots, potatoes, crushed bouillon. Cover with water. Set crock pot on medium heat, check water level every 3 hours. Cook about 8 hours. When stew is done, juice should be level with top of stew.