Heat oil in Dutch oven or heavy pot; add the venison cubes and brown on all sides; sprinkle on salt and pepper while browning.

Add the water, beef bouillon, Worcestershire sauce, and dry soup mix.

Cover pot and simmer for 1½ hours.

Add the garlic, potatoes, carrots, and celery and continue to simmer until the vegetables are tender.

Remove ½ cup of the stew broth and mix in the cornstarch, stirring vigorously so it doesn’t clump.

Gradually pour the cornstarch mixture back into the stew, stirring constantly, and continue to simmer until the broth thickens.