Ingredients
- 7 5/8 cans stew starter
- 5 potatoes
- 4 carrots
- 4 celery stalks
- 2 beef bouillon (cubes)
- 1 venison
- 1 onion
- 1 bay leaf
- 1 garlic clove
- 1 lb beef
- 8 1/2 oz sweet peas
- 4 tb butter
- 2 ts kitchen bouquet
- 1 ts worcestershire sauce
Cut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot.