Recipe#5749

Title: Beef Stew 12

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Beef Stew 
 Date: 6 Feb 1997 09:49:58 -0500 
 Message-ID: <970112003339_537211604@emout10.mail.aol.com> 

2 1/2 pounds 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
 1 teaspoon salt
 1/2 teaspoon  Worcestershire sauce
 1/4 teaspoon pepper
 5 medium potatoes, peeled, cut into small chunks
 16 oz bag carrots cut in small chunks
 10 oz package frozen peas
 Cut meat into 1 1/2 inch chunks. Coat stew meat with flour, reserve
 left over flour. In 6 quart Dutch oven or large heavy skillet 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 1/2 hours until almost
 tender, stirring occasionally. Add potato and carrots chunks. Over
 medium heat, heat to boiling. Reduce heat to low.  Cover and simmer
 20 minutes. Stir in frozen peas. Cover and simmer 6 -10 minutes or
 until all of the vegetables are tender. Serve immediately.