Browned Beef Stew

Heat vegetable oil heavy skillet or Dutch oven. Place flour, salt and pepper in bag.

Shake to mix, then add meat and shake to coat meat.

Empty all including extra flour into hot oil and add onion and brown well.

Add chopped carrot and next ingredients.

Cover and cook over low heat 1 1/2 hours, stirring as needed.

Add diced potatoes, carrots and onions; cook 1/2 hour longer.

Add peas and continue cooking about minutes. (You may use a can of English peas if you prefer.)