Venison Stew II

Ingredients

• tablespoon svegetable oil
• pound svenison stew meat
• onions, chopped
• clove sgarlic, minced
• tablespoon Worcestershire sauce
• bay leaf
• 1/2 teaspoon dried thyme
• tablespoon salt
• cup swater
• small potatoes, peeled and quart ered
• pound parsnip, chopped
• 1/4 cup all-purpose flour
• 1/4 cup water

Instructions

1. In a large soup pot, deeply brown the meat in oil. Stir in onions, garlic. Worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
2. Stir in potatoes and parsnips; cook until tender. Combine flour and 1/4 cup water. Stir into the stew. Remove bay leaf before serving.