Ingredients

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• 3 medium onions , chopped
• 2 cloves garlic , minced
• 3 cups water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon salt
• 0.5 teaspoons dried oregano
• 1 large bay leaf
• 7 small potatoes , peeled and quartered
• 1 pound carrots , cut into 1 inch pieces
• 0.25 cups all-purpose flour
• 0.25 cups water

Instructions

1. 1 Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours.
2. 2 Stir in potatoes and carrots; cook until tender, 15 to 20 minutes.
3. 3 Stir flour and water together in a small bowl; pour into stew and cook until thick, 5 to 10 minutes. Remove bay leaf before serving.

Nutrition per serving