Venison Stew II

Servings

7

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• 3 onions, chopped
• 2 cloves finely chopped garlic
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and quartered
• 1 pound carrots, cut into 1 inch pieces
• 1/4 cup plain flour
• 1/4 cup water

Instructions

1. In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Add potatoes and carrots; cook until tender.
3. Combine flour and water. Stir into the stew. Remove bay leaf before serving.