Beef Stew

• 1 1/2 to 2 lb. round steak, cut into fairly large pieces
• 2/3 c. flour
• 1 medium onion, chopped
• 3 Tbsp. Crisco
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. sugar
• 1 (8 oz.) can tomato sauce
• 5 c. boiling water
• 6 medium carrots
• 2 medium potatoes
• 1/4 tsp. oregano or marjoram
• 2 c. cooked or canned green peas

1. Cut meat up and dredge in flour.
2. Brown meat on all sides. Add onion, salt, pepper, sugar, tomato sauce and water.
3. Simmer, covered, 1 1/2 hours or until meat is almost tender.
4. Add carrots and potatoes to meat.
5. Cover and cook another 30 minutes.
6. Add oregano and peas.
7. Cook an additional 15 minutes, or until meat and vegetables are done.
8. If desired, thicken gravy before serving.

flour, onion, crisco, salt, pepper, sugar, tomato sauce, boiling water, carrots, potatoes, oregano, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528905 (may not work)