Ingredients
3 bacon strips2 pounds venison stew meat, cut into 1-inch cubes2 large onions, chopped3-1/2 cups water, divided1 can (8 ounces) tomato sauce1 envelope onion soup mix2 teaspoons salt1 bay leaf2 teaspoons Italian seasoning7 medium carrots, cut into 1-inch pieces5 medium potaotes, peeled and cut into 1-inch cubes4 celery ribs, sliced3 tablespoons all-purpose flourCooked noodles
Preparation
In a 4-qt. Dutch oven, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in pan. Crumble bacon and set aside. Cook venison and onions in drippings until meat is lightly browned. Add 3 cups water, tomato sauce, soup mix, salt, bay leaf and Italian seasoning; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add the carrots, potatoes and celery; return to a boil. Reduce heat; cover and simmer 30-45 minutes or until meat and vegetables are tender.
Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened. Stir in bacon. Discard bay leaf. Serve with cooked noodles.
