Venison Stew I

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• 3 onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 tablespoon salt
• 3 cups water
• 7 small potatoes, peeled and quartered
• 1 pound carrots, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 1/4 cup water