Venison Stew - cooking recipe

Ingredients

2 Tbsp. oil
3 large onions, coarsely chopped
1 Tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. pepper
7 potatoes, peeled and quartered
1 lb. carrots, cut into 1-inch pieces
bottled browning sauce (optional)
1 lb. venison stew meat
2 garlic cloves, crushed
1 bay leaf
1 Tbsp. salt
3 c. water
1/4 c. flour
1/4 c. cold water

Preparation

Heat oil in a Dutch oven.
Brown meat.
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper.
Simmer, covered, 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots.
Continue to cook until vegetables are tender, about 30 to 45 minutes.
Mix flour and water.
Stir into stew.
Cook and stir until thickened and bubbly.
Add browning sauce, if desired. Remove bay leaf.
Makes 8 to 10 servings.