Venison Stew

• 2 lbs. venison stew meat
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon flour
• 2 tablespoons cooking oil
• 2 large cloves garlic, crushed
• 3 large onions, coarsely chopped
• 2 medium carrots, sliced
• 1 bay leaf
• 1/2 cup red wine
• 3 cups low-sodium beef broth
• 6 potatoes, peeled and sliced
• 2 tablespoons cornstarch

1. Season stew meat with pepper, oregano, and garlic powder. Dust with flour. Heat oil in large casserole. Saute meat until browned. Add garlic, onions, carrots, bay leaf, wine, and broth. Simmer, covered, for about 1 1/2 hours or until venison is tender. Add potatoes and cook another 30 minutes, or until potatoes are tender. Mix cornstarch with an equal amount of water. Stir into stew until mixture has thickened.

venison stew meat, pepper, oregano, garlic, flour, cooking oil, garlic, onions, carrots, bay leaf, red wine, lowsodium beef broth, potatoes, cornstarch

Taken from www.epicurious.com/recipes/food/views/venison-stew-367673 (may not work)