Venison Stew

We were given a half of a young deer from this season's deer hunt, so after cutting it up, we had a small amount (1 lbs) of scraps left for stew. I found this recipe on Taste of Home, but did tweak it a bit. The aroma while it was cooking was heavenly, and it tasted just as good.

Ingredients:

1 tablespoons cooking oil
1 pounds venison stew meat
2 medium onions, coarsely chopped
1 garlic cloves, crushed
1/2 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon dried oregano
1/2 tablespoon salt
1/2 teaspoon pepper
1-3/4 cups water
2 potatoes, quartered
2 large apples, cored and cut into bit-sized pieces
1/2 pound carrots, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 cup cold water

Directions:

Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender. Add potatoes, apples, 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.

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