Beef Stew
2 ½ lbs. beef for stew
1/3 cup all-purpose flour
1/3 cup salad oil
1 large onion, chopped
1 garlic clove, minced
3 cups water
4 beef bouillon cubes
¾ tsp. salt
½ tsp. Worcestershire
¼ tsp. pepper
5 medium potatoes, cut in chunks
16 oz. carrots, cut in chunks
One 10-oz. pkg. frozen peas

Cut meat into 1 ½” chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium-high heat, heat oil. Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium.

To drippings in pan, add onion and garlic; cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire, pepper; cook, stirring, until mixture is slightly thickened.

Add meat; heat to boiling, stirring. Reduce heat to low; cover; simmer 2 ½ hours until almost tender, stirring occasionally.

Add potato and carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.

Stir in frozen peas; cover and simmer 5-10 minutes or until all the vegetables are tender. Serve immediately.

The Good Housekeeping Illustrated Cookbook, Hearst Books, New York, 1989, p. 202