2 pounds venison stew meat
1 large onion, coarsely chopped
1 garlic clove, crushed
1 Tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried oregano
1 teaspoon parsley
1 Tablespoon salt
1 teaspoon pepper
3 cups water
7 potatoes, peeled and quartered
1 pound carrots, cut into 1-inch pieces
1/4 cup flour
1/4 cup water
Heat oil in large stew pot. Brown meat. Add onion, garlic, Worcestershire sauce, herbs and spices. Simmer covered 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 minutes. Mix flour and water; stir into stew. Cook and stir until thickened. Remove bay leaf. Makes 8-10 servings.
