Venison Stew - cooking recipe

Ingredients

2 Tbsp. cooking oil
2 lb. venison stew meat
2 large onions, coarsely chopped
1 Tbsp. Worcestershire
1 bay leaf
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
3 c. water
5 to 7 potatoes, peeled, quartered
1 lb. carrots, 1/2 in. cuts
1/4 c. all purpose flour
1/4 c. cold water
1 tsp. garlic, crushed

Preparation

Heat oil in a large pot, brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered one hour or until meat is tender. Add potatoes and carrots and cook till tender about 30 to 45 minutes. Mix flour and 1/4 cup of water, add to stew. Cook until it thickens. Remove bay leaf. Eight to ten servings.