Venison Stew

Venison Stew

2 tablespoons vegetable oil
1 ½-2 pounds venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 cups low-salt beef broth (or chicken broth)
1/2 cup Burgundy Wine
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 stalks celery chopped
1 teaspoon paprika
3 dried bay leaves
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tsp. marjoram leaves
1/2 tsp. thyme
2 cups sliced mushrooms
4 medium potatoes, peeled and quartered
3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup all-purpose flour
1/4 cup cold water

1. Heat oil in a frying pan over medium heat. Add venison and cook until all sides are nicely browned.
2. Add onions and garlic and cook, stirring often, until onions are softened, about 3 to 4 minutes. transfer to Crock-pot. Stir in broth, Worcestershire sauce, soy sauce, bay leaf, oregano,paprika, marjoram, and thyme, salt and pepper. Dice carrots, celery and potatoes and add. Set at low heat, covered, and cook for 8-12 hours or until meat is tender.
3. In a small bowl or cup, combine flour and water until smooth; stir into stew. Cook and stir until thickened and bubbly.
4. Remove bay leaves and serve.

Makes 8 servings.