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Venison Stew

2 tablespoons cooking oil
2 pounds venison stew meat
3 large onions, coarsely chopped
2 cloves garlic, crushed
1 tbsp Worcestershire sauce
1 bay leaf
1 tbsp dried oregano
1/4 tsp salt
1/4 tsp pepper
3 cups water
1/2 cup red wine
7 potatoes, peeled and quartered
1 pound carrots, cut into pieces
1/4 cup all-purpose flour
1/4 cup cold water
1 can mushroom stems & pieces
1/2 tsp dried thyme leaf
1 stalk celery, chopped
peas, corn, green beans, or your favorite veggies (optional)

Heat oil in a dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, mushrooms, oregano, salt and pepper, water, and wine. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Add potatoes, and vegetables. Continue cooking until vegetables are tender, about 30-45 minutes. Mix flour and cold water; stir into stew. Cook and stir until thick and bubbly. Remove bay leaf. Serve hot. Yields 8-10 servings.

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