Venison Stew

2 tablespoons vegetable oil

2 pounds venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, finely minced

3 cups low-salt beef broth

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 dried bay leaf

1 teaspoon dried oregano

12 teaspoon salt

1/2 teaspoon pepper

6 medium potatoes, peeled and quartered

3/4 pound carrots, peeled and cut into 1-inch pieces

1/4 cup all-purpose flour

1/4 cup cold water

Heat oil in a Dutch oven over medium heat. Add venison and cook until all sides are nicely browned.

Add onions and garlic and cooked, stirring often, until onions are softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy sauce, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 1 1/2 to 2 hours or until meat is tender.

Add potatoes and carrots and continue to cook, covered, until vegetables are tender, about 20 to 30 minutes.

In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.

Remove bay leaf and serve.

Makes 8 servings.