Buffalo Stew

2 pounds buffalo stew meat
2 Tablespoons oil
2 can(s) (12 ounces) tomato juice
4 can(s) (16 ounce) chopped fire roasted tomatoes
2 large onion chopped large
2 stalk(s) celery, sliced into 1 1/2 inch pieces
2 bay leaves
2 large baking potatoes, peeled and diced into 1 1/2 inch pieces
4 medium carrots, chopped into 1 1/2 inch pieces
2/3 c frozen green peas
2/3 c frozen corn
Pinch salt and pepper to taste
Broth or water, as needed

Russet potatoes break down and make a bit of thickening for the stew as it ages. This allows you to skip flour as a thickener.
Heat oil and cook onions until starting to clear. Add buffalo meat to the hot oil, and with tongs move it around to be certain each side gets browned.
[At this point, if you are not using russet potatoes, add a sprinkle of flour to the buffalo/onion mixture, stir around then add the rest of the recipe]
Simmer all of this together for about an hour. Buffalo is tender, so will not need a lot longer time (as beef may).

HINT: Pour cooled stew into a zipper-bag that has been placed inside a pot you will use on the road. Freeze, and then pop out of the pot. You can then have this frozen stew ready for your cooler, so it helps keep your ice longer on your camping trip. As it thaws, place it in the pan you will use (because remember it will fit that shape) to fully thaw and get ready to heat up while on the road.