Venison Stew - cooking recipe

Ingredients

2 Tbsp. oil
2 lb. venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dried oregano
1 Tbsp. salt
1 tsp. pepper
3 c. water
7 potatoes, peeled and quartered
1 lb. carrots, cut in 1-inch pieces
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, pepper and water. Simmer, covered, 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 cold water; stir into stew.
Cook and stir until thickened and bubbly.
Remove bay leaf.