Savoury Beef Stew

• 3 lbs stewing beef, in chunks
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 4 onions, quartered (or 16-20 whole pearl onions)
• 14 cup flour
• 3 cups beef stock
• 1 (19 ounce) can tomatoes, with juice
• 1 12 cups frozen peas
• 6 carrots, chopped
• 3 stalks celery, sliced
• 6 -8 potatoes, peeled and chunked
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 12 teaspoon dried oregano leaves
• 12 teaspoon dried leaf marjoram
• 1 tablespoon red wine vinegar

1. Brown the beef all over in oil in batches, in a large Dutch oven.
2. saute the garlic with the beef, but put it in near the end so it doesn't burn.
3. Put all the beef in the pot and sprinkle with flour, stirring, till everything is browned nicely.
4. (You can also flour the beef first and brown it, and add any remaining flour when it's all back in the pot.)
5. Add the stock and tomatoes and stir.
6. Add all of the rest of the ingredients, cover, and cook on low for about 3 hours or until the beef is tender.

stewing beef, olive oil, garlic, onions, flour, beef stock, tomatoes, frozen peas, carrots, stalks celery, potatoes, bay leaf, worcestershire sauce, oregano, dried leaf marjoram, red wine vinegar

Taken from www.food.com/recipe/savoury-beef-stew-429156 (may not work)