Ingredients

• 2  1/2 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
• 3/4 tsp. salt
• 1/2 tsp. Worcestershire
• 1/4 tsp. pepper
• 5 medium potatoes cut in chunks
• 16 oz carrots cut in chunks
• 1 10-oz  pkg frozen peas

Directions

1. 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.
2. 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.
3. Add meat; heat to boiling, stirring. Reduce heat to low; cover; simmer 2 ½ hours until almost tender, stirring occasionally.
4. Add potato and carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
5. Stir in frozen peas; cover and simmer 5-10 minutes or until all the vegetables are tender. Serve immediately.