Venison Stew - cooking recipe

Ingredients

1 1/4 lb. venison, cut in 1 1/2-inch cubes
2 Tbsp. oil
6 c. water
1 can beef broth
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 medium sliced onion
1 tsp. sugar
1 Tbsp. salt and pepper
1/2 tsp. paprika
6 carrots, sliced
4 large potatoes, cubed

Preparation

Thoroughly brown venison in fat hot, turning often.
Add water, beef broth, lemon juice, Worcestershire sauce, onion and seasonings.
Cover; simmer (don't boil) for 1 1/2 to 2 hours, stirring occasionally.
Add carrots and potatoes.
Cover partially and cook until tender.
Thicken liquid for gravy, if desired.