3 lbs. venison or chuck, cut into 1 inch cubes
1/4 c. butter
2 lg. onion, chopped
2 c. cranberries
3 (10 1/2 oz.) cans condensed beef broth
2 cloves garlic
Salt & pepper
2 c. celery, cut in 1 inch pieces
6 potatoes, peeled & halved
6 carrots, cut in 1 inch pieces
1 (12 oz.) can corn, drained
1/4 c. flour mixed with 1/3 c. water

In a large Dutch oven brown beef on all sides in butter. Add onions and cranberries. Cook 5 minutes or until onions are tender. Stir in broth and garlic. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in celery, potatoes, carrots and corn. Simmer 20 minutes longer or until vegetables are fork tender. Stir in flour mixture. Cook until gravy is thickened. Season to taste with salt. Serves 4.