|Venison stew meat||2 Pound|
|Beef stew meat||2 Pound|
|Stewed tomatoes||2 Can (20 oz)|
|Water||6 Cup (96 tbs)|
|Cooking oil||1 Cup (16 tbs)|
Salt, pepper and flour meat.
Cover bottom of 8 quart saucepan with cooking oil and heat.
Add meat; sear until brown.
Add 4 cups water, onion and stewed tomatoes.
Simmer for 2 hours.
Add potatoes and carrots.
Turn heat to medium and cook for one more hour, or until vegetables are tender (not mushy).