2 TBSP vegetable oil
2 lbs venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 c low-salt beef broth/or chicken
1 T Worcestershire sauce
1 T soy sauce
1 t dried oregano
1/2 t salt
1/2 t pepper
6 medium potatoes
3/4 lbs carrots
1/4 c all-purpose flour
1/4 c cold water
Heat oil in a pot over medium heat. Add venison and cook until all
sides are nicely browned.
Add onions and garlic and cook, stirring often, until onions are
softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy
sauce, oregano, salt and pepper. Bring to a boil, reduce heat and
simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables
are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into
stew. Cook and stir until thickened and bubbly.
Makes 8 servings.