2 Tbsp. cooking oil 2 Lbs. Venison stew meat 2 large onions coarsely chopped 1 cup carrots, cut into 1" pieces 2 cups white wine 5-6 potatoes, peeled and quartered 2 1/2 cups water 2 beef bouillon cubes 1 Tbsp. Worcestershire sauce 1 Tbsp. salt 1 Tsp. pepper
Brown venison meat in oil in Dutch oven. Add onions, Worcestershire sauce, salt, pepper, wine, and water. Simmer, covered for 1 1/2 to 2 hours or until meat is tender. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30 minutes. Add bouillon cubes. Thicken stew with 1/4 cup cold water and 1/4 cup flour mixed until stew is thickened.