• Gather all the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and sharp knife, slice chunks of 2 pounds venison stew meat and set aside.
• On a second cutting board, coarsely chop 1 large sweet onion. Mince 1 clove garlic. Place in a small bowl until ready to use.
• Slice 7 medium red potatoes into bite-size chunks. Peel and slice 1 pound carrots. Place vegetables in a bowl and set aside until later.

Make the Stew

• Heat 2 tablespoons vegetable oil in large Dutch oven. Brown the chunks of stew meat.
• Add in the prepared chopped onion and minced garlic. Cook for a few minutes until onion is tender.
• Using a wooden spoon or Spurtle, stir in 1 tablespoon Worcestershire sauce, 1 whole bay leaf, 1 teaspoon dried oregano and 1 teaspoon dried parsley. Season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Simmer covered 2 hours or until meat is tender. Add water as needed, one cup at a time. Stir the meat every 20-30 minutes, making sure there is still water on the bottom of the pan.
• When meat is fork tender, add the prepared chunks of potatoes and carrots to the stew meat with 3-4 cups beef stock, enough to cover the vegetables. Continue to cook until vegetables are tender, about 30 minutes.
• If desired, add 1 1/2 cups frozen petite garden peas to the stew for the last 10 minutes of cooking.

Add Thickener

• In a small bowl, whisk together 1/4 cup all-purpose flour and 1/3 cup water until completely incorporated.
• Slowly stir the thickener into stew. Cook and stir until thickened. Remove bay leaf. Allow to cool for 5-7 minutes before serving. Makes 8-10 servings.