Venison Stew - cooking recipe

Ingredients

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

Preparation

Heat oil in Dutch oven.
Brown meat; add onions, garlic, Worcestershire, bay leaf, oregano, salt, pepper and 3 cups water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue cooking about 30 minutes or until vegetables are done.
Mix flour and cold water; stir into stew until thickened.
Heat until bubbly hot.
Add browning sauce if desired.
Serves 8 to 10.