Venison Stew

I am not a hunter, but we will eat deer any chance we get.  This recipe was very good.  I am sure it would be just as good with beef.

Ingredients:
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound carrots, cut into 1 inch pieces
1/4 cup all-purpose flour
1/4 cup water

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf,

oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

Add potatoes and carrots; cook until tender.

Combine flour and water. Stir into the stew. Remove bay leaf before serving.