BEEF STEW {janine}

By grinder

Ingredients

• 2.5 lb. beef stew meat
• 1/3 cup flour
• 1/3 cup canola oil {2.5oz}
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 cups water
• 4 beef bouillon cubes
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon pepper
• 5 medium potatoes, chunks
• 1 lb. carrot chunks
• 10 oz. frozen peas

Preparation

Step 1

On wax paper, coat meat with flour, reserving left over flour.

In a 6 quart dutch oven over med-high heat, heat oil. Brown meat on all sides, a few pieces at a time, remove as they brown. Reduce heat to medium.

To drippings in pan, add onion and garlic; cook for 3 minutes, stirring until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire and pepper. Cook, stirring until mixture is slightly thickened. Add meat; heat to boiling, stirring.

Reduce heat to low; cover; simmer 2½ hours until almost tender, stirring occasionally.

Add potato and carrot chunks; over med-heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.

Stir in frozen peas; cover and simmer 5-10 minutes or until all the vegetables are tender. Serve immediately.