Venison Stew

2 Tbs. cooking oil

2 lbs. venison stew meat

3 large onions, coarsely chopped

2 garlic cloves, crushed

1 Tbs. Worcestershire sauce

1 bay leaf

1 tsp. dried oregano

1 Tbs. salt

1 tsp. pepper

3 cups water

7 potatoes, peeled and quartered

1 pound 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