Browned Beef Stew

• 2 1/2 lb. beef (for stew), cut into 1 1/2-inch chunks
• 1/3 c. all-purpose flour
• 1/3 c. salad oil
• 1 c. chopped onion
• 1 garlic clove, minced
• 3 c. water
• 1 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 4 beef flavored bouillon cubes or envelopes
• 5 medium white potatoes, cut into chunks
• 1 (16 oz.) bag carrots, cut into chunks
• 1 (10 oz.) pkg. frozen green peas

1. Flour the beef stew meat while the oil is heating in a large skillet.
2. Brown a few pieces at a time removing the pieces as they are brown.
3. Add onion and garlic to the remainder of the oil. Simmer a few minutes. Add the water to make a gravy.
4. Add the salt, Worcestershire sauce, pepper and beef bouillon. Stir and simmer until well mixed.
5. Return the meat.
6. Add the potatoes, carrots and peas.
7. Simmer until the potatoes and carrots are done and meat is tender, approximately 40 to 45 minutes.
8. Stir frequently to prevent sticking.

beef, allpurpose, salad oil, onion, garlic, water, salt, worcestershire sauce, pepper, beef flavored bouillon cubes, white potatoes, carrots, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084831 (may not work)