2 pounds cubed venison stew meat
2 onions chopped
2 quarts tomato juice
1 bunch celery cut into bit size pieces
1 – 14.5 ounce can green beans
1 – 15 ounce can carrots
1 – 15 ounce can peas
2 bay leaves
2 teaspoons salt
ground black pepper
2 – 15 ounce cans kidney beans
Place the venison stew meat and onions in a medium saucepan. Cook and stir over medium heat until evenly brown.
In a large saucepan, place the meat, onions, tomato juice, celery, green beans, carrots, peas, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer 4 hours.
Stir in the kidney beans. Cook 15 minutes longer and serve warm.