Beef Stew

By: Ann Stevens

2½ lbs. beef stew meat
⅓ c. flour
⅓ c. oil
1 lg. onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
½ t. Worcestershire sauce
1 t. salt
¼ t. pepper
5 med. potatoes, diced
1 (16 oz.) bag carrots, chopped
1 (10 oz.) pkg. frozen peas

Directions:
Cut the meat into bite-sized chunks. Coat the stew meat with some of the flour; reserve the leftover flour. In a 6 quart pan heat the oil over medium heat. Brown the meat then remove the it from the pan. Add the onions and garlic to the meat drippings in the pan and cook it for 3 minutes, stirring until the onions are almost tender. Stir in remaining flour. Gradually add in the water, bouillon cubes, Worcestershire sauce, salt and pepper. Cook it, stirring the mixture, until it’s slightly thickened. Add the stew meat and heat to boiling, stirring it. Reduce the heat, cover and simmer it for 2½ hours, stirring it occasionally. Add the potatoes and carrots and heat it until it boils. Reduce the heat, cover and simmer for 20 minutes more or until all of the vegetables are tender. Stir in the frozen peas, cover and simmer for 5-10 minutes more or until all of the vegetables are tender.