Venison-Beef Stew

1 lb Venison

1 lb Beef

Adolph's meat tenderizer Water 2 7.6 oz. cans stew starter

4 Carrots, chopped

1 8.5 oz. can sweet peas

1 md Onion, diced

5 md Potatoes, diced

4 Celery stalks, chopped

4 tb Butter

2 Beef bouillon cubes

1 Bay leaf

2 ts Kitchen Bouquet

1 Garlic clove, minced

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.