Beef Stew

• 2 1/2 to 3 lb. beef for stew, cut into 1 1/2-inch chunks
• 1/3 c. salad oil
• 1/3 c. flour or more
• 1 large onion, chopped fine
• 4 to 6 carrots, cut into chunks
• 5 to 6 medium potatoes, cut into chunks
• 1 can English peas, drained
• 3 to 4 c. water
• 1 to 1 1/2 tsp. salt
• 1 small can tomato paste
• 1 envelope beef stew seasoning

1. Coat beef with flour.
2. In 6-quart Dutch oven, heat oil.
3. Brown meat in oil.
4. Remove meat from pan as it browns.
5. Leave meat drippings in pan and add onion.
6. Cook until tender.
7. Stir in 3 or 4 tablespoons of flour and 1 cup of water.
8. Cook until thickened. Add tomato paste, seasoning mix, salt and rest of water (add water gradually).
9. Stir until smooth.
10. Add meat and heat to boiling; stir constantly.
11. Reduce heat to low and cover.
12. Simmer 2 1/2 hours, stirring occasionally.
13. Add carrots and cook 1/2 hour. Add potatoes and cook until carrots and potatoes are done.
14. Add peas and heat 5 minutes more.

beef for stew, salad oil, flour, onion, carrots, potatoes, english peas, water, salt, tomato paste, beef stew seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=298867 (may not work)