Venison Stew II

Ingredients

• 1  bay leaves 
• 0.5 teaspoon thyme dried
• 0.3 cup flour all-purpose
• 2 cloves garlic minced
• 3  onion chopped
• 1 pound parsnips chopped
• 7 small potatoes peeled quartered
• 1 tablespoon salt 
• 2 pounds stew meat 
• 2 tablespoons vegetable oil 
• 0.3 cup water 
• 3 cups water 
• 1 tablespoon worcestershire sauce 

Equipment

• pot

Directions

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.
3. Combine flour and 1/4 cup water. Stir into the stew.
4. Remove bay leaf before serving.