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
- 450 gr beef
- 200 gr sweet peas
- 55 gr butter
- 12 gr kitchen bouquet
- 5 ml 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 1.5 hours or until meat and vegetables are tender. Use large 4 litre pot.