Hearty Hunter's Stew

  • 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes
  • 2 tablespoons canola oil
  • 4-1/4 cups water, divided
  • 1/2 cup tomato juice
  • 2 medium onions, cut in wedges
  • 2 celery ribs, sliced
  • 1 teaspoon Worcestershire sauce
  • 2 bay leaves
  • 2 to 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 medium carrots, quartered
  • 1 large rutabaga, peeled and cubed
  • 6 medium potatoes, peeled and quartered
  • 1 cup frozen peas
  • 1 tablespoon cornstarch
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