INGREDIENTS:

2 lbs. venison stew meat
3 cups water
2 tbsp. cooking oil (extra virgin olive oil)
7 potatoes, peeled/quartered
3 large onions, coarsely chopped
2 garlic cloves, crushed
1 lb. carrots, cut into 1" pieces or baby carrots
1 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dry oregano
1/4 cup cold water
1 tbsp. salt
1 tsp. black pepper
1/4 cup plain flour

NOTES:  Add 1 beef bouillon cube if Bambi sensitive!

Heat oil in Dutch oven. Brown meat. Add onions, garlic,
Worcestershire sauce, bay leaf, oregano, salt, pepper and
water. Simmer, covered,  2  - 3 hours or until meat is
tender. Add potatoes and carrots. Continue to cook until
vegetables are tender, about 30 - 45 minutes. Mix flour and
cold water, stir into stew. Cook and stir until thickened
and bubbly. Add browning sauce if desired. Remove bay leaf.