Venison Stew - cooking recipe

Ingredients

2 tablespoons canola oil
2 lbs venison stew meat (I had 1.5lbs and it turned out great)
3 large onions, coarsely chopped
2 garlic cloves, crushed (I put 4 cloves)
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
1/8 teaspoon cayenne (optional .. I added this)
3 cups water
7 potatoes, peeled and quartered
1 lb carrot, cut into 1-inch pieces
1/4 cup all-purpose flour (less if you want your stew thinner)
1/4 cup cold water
3 tablespoons browning sauce (optional, add more for a darker stew)

Preparation

Heat oil in a Dutch oven (or stewing pot) (medium-high heat).
Brown meat. (don't fully cook . ).
Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. ( I let the onions and garlic sweat a bit before adding the other ingredients).
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 30-45 minutes.
Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly.
Add browning sauce if desired.
Remove bay leaf.