Beef Stew With Vegetables

• 2 lb. stewing beef
• 1/2 c. flour
• 3 Tbsp. fat
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. sugar
• 3 c. boiling water
• 1 (8 oz.) can tomato sauce
• 6 medium carrots, scraped and cut in 1-inch pieces
• 6 medium onions, peeled
• 1/4 tsp. oregano or marjoram
• 1 (16 or 17 oz.) can peas (2 c.)
• 1/4 c. cold water

1. Cut beef in 1-inch cubes; dredge in 1/4 cup of flour.
2. Turn temperature control to 375u0b0 and preheat skillet.
3. Add fat, then brown meat well on all sides.
4. Add next 5 ingredients and stir to mix well.
5. Turn temperature control to 175u0b0 and cook, covered, 1 1/2 hours or until meat is almost tender.
6. Add carrots and onions. Cover and cook 30 minutes longer, until meat and vegetables are tender.
7. Add oregano and peas and heat to boiling.
8. Blend remaining 1/4 cup flour and cold water.
9. Add to stew; cook and stir until thickened.
10. Makes 6 servings.

stewing beef, flour, fat, salt, pepper, sugar, boiling water, tomato sauce, carrots, onions, oregano, peas, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805288 (may not work)