Ingredients
2 tablespoons canola oil2 pounds venison stew meat3 large onions, coarsely chopped2 garlic cloves, crushed1 tablespoon Worcestershire sauce1 bay leaf1 teaspoon dried oregano1 tablespoon salt1 teaspoon pepper3 cups water7 potatoes, peeled and quartered1 pound carrots, cut into 1-inch pieces1/4 cup all-purpose flour1/4 cup cold waterBrowning sauce, optional
Preparation
In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours.
Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
