Hearty Hunter’s Stew

Ingredients

• 900 g boneless venison or beef chuck roast, cut into cubes
• 2 bay leaves
• 1 tablespoon corn starch
• 150 g frozen peas
• 2 tablespoons canola oil
• 6 potatoes, peeled and quartered
• 1 l water, divided
• 1 rutabaga, peeled and cubed
• 125 ml tomato juice
• 6 carrots, quartered
• 2 onions, cut in wedges
• 1/2 teaspoon pepper
• 2 celery ribs, sliced
• 2 to 3 teaspoons salt
• 1 teaspoon Worcestershire sauce