Venison Stew with Leek and Potato

Ingredients

2 lbs round steak, tenderized and cut into stew pieces
2-3 tbsp olive oil
2 medium onions, chopped
4 tbsp flour
1 large leek, trimmed, sliced in ¼ inch rounds, rings separated and washed
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
5 medium potatoes, peeled and cut for stew
3 bay leaves
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2-3 cups stock or hot water
1 tsp each, salt and pepper

Instructions

Brown venison in olive oil with onions, sprinkled with salt, pepper, vinegar and Worcestershire. When onions are soft, add flour, stirring constantly, 2 minutes. Add stock or water. Mix well. Add leeks and potatoes. Stir until leeks are wilted and potatoes are covered in stock. Cover, simmer until potatoes are done.