Venison Stew

2 tablespoons cooking oil

2 lbs venison stew meat

3 large onions

2 garlic cloves, crushed

1 tablespoon Worcestershire sauce

1 bay leaf

1 teaspoon oregano

1 tablespoon salt

1 teaspoon pepper

3 cups water

7 potatoes, peeled and quartered

1 lb carrots, cut into 1-inch pieces

1/4 cup all-purpose flour

1/4 cup cold water

bottled browning sauce - optional

Heat oil in a Dutch oven, brown meat, add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. 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 water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings