Beef Stew

On waxed paper, coat stew meat with flour; reserve leftover flour.

In a 6-quart Dutch oven over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.

Reduce heat to medium.

To drippings in Dutch oven, add chopped onion and garlic.

Cook until onion is almost tender, about 3 minutes, stirring occasionally. Stir in reserved flour until blended.

Gradually stir in 3 cups water, bouillon, salt, Worcestershire sauce and pepper.

Cook, stirring constantly, until mixture is slightly thickened.

Add meat and heat to boiling, stirring occasionally.

Reduce heat to low, cover and simmer about 2 1/2 hours or until meat is almost tender, stirring occasionally.

Add potatoes 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 to 10 minutes until all vegetables are tender.

Serve with dumplings or noodles. Makes 8 to 10 servings.