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.