Vegetable Beef Stew

• 1-1/2 pounds beef rump roast or bottom round roast, cut into 1/2-inch cubes
• 2 tablespoons canola oil
• 4-1/3 cups water, divided
• 1 medium onion, diced
• 3 celery ribs, cut into 1-inch chunks
• 3 small carrots, cut into 1-inch chunks
• 3 medium potatoes, peeled and cubed
• 2 tablespoons beef bouillon granules
• 1 cup frozen peas
• 3 tablespoons all-purpose flour

1. In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
2. Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.

beef rump roast, canola oil, water, onion, celery, carrots, potatoes, beef bouillon granules, frozen peas, allpurpose

Taken from www.tasteofhome.com/recipes/vegetable-beef-stew/ (may not work)