Beaver Cleaver'S Venison Stew

Ingredients

• 2 lb. venison, cut in 1-inch cubes
• 3 c. water with 3 Tbsp. beef bouillon
• 1 pt. stewed tomatoes
• 1 (12 oz.) bottle Budweiser
• 6 Tbsp. flour
• 2 garlic cloves
• 2 c. celery, cut into 1/2-inch pieces
• 1 1/2 c. onion, chopped
• 3 Tbsp. oil
• 1 tsp. thyme
• 2 bay leaves
• 1 tsp. salt
• 1 tsp. seasoning salt
• 1/2 tsp. pepper
• 2 tsp. Worcestershire sauce
• 3 c. potatoes, peeled and cut into 3/4-inch pieces
• 2 c. carrots, peeled and cut into 3/4-inch pieces