1 1/2 lbs. deer stew meat
1/8 tsp. pepper
1/4 tsp. salt
3 tbsp. shortening
2 c. boiling water
2 cans stewed tomatoes
3 c. sliced potatoes
1 c. sliced carrots
3 tbsp. flour
1/4 c. water
1/4 c. peas

Season meat with salt and pepper and roll in flour. Brown in shortening. Add boiling water and simmer for half an hour. Add tomatoes, potatoes and carrots and peas. Simmer over low heat until vegetables are tender. Remove meat and vegetables to a casserole dish and thicken stock with flour mixed with water. Pour thickened stock over meat and vegetables. Bake in a 425 degree oven for 20 to 25 minutes. Serves 6.