Title: Venison stew #3
 Categories: Stews
      Yield: 1 Servings
 
 
        2 lb stew meat
        6    carrots
        6    potatoes
        2 TB oil
        1 ts Worcestershire sauce
        1 md onion
        2    bay leaves
        1 ts salt
        1 ts sugar
      1/2 ts pepper
      1/2 ts paprika
        1 ds allspice
  
  Brown the cubed meat in the oil, add two cups of water, then the rest
  of the ingredients.  Cover and simmer 1 1/2 hours. Remove bay leaves,
  add carrots and potatoes, cook another 30-45 minutes or until tender.
  As a footnote, I've just browned the meat, then dumped everything in
  the "crockpot" on low.  It produces a stew that tastes as tho' it
  already been reheated several times.  IMHO, that's the best stew.