2 lbs. cubed stew beef
3 tbsp. vegetable oil
1 med. chopped onion
2 tbsp. all purpose flour
1/2 clove minced garlic
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. black pepper
4 cubes beef bouillon
4 c. water
4 c. cut up potatoes
2 c. cut up carrots
1 c. cut up celery
1 c. frozen peas

Heat the oil in a four quart pot. Add the beef about a third at a time browning thoroughly. Remove the beef and set aside. In the same pot saute the garlic until it's brown add the onion, cook until transparent. Add the flour, cook until oil is absorbed. Return the meat and its juice, add salt, Worcestershire sauce, pepper, bouillon cubes, and 1/2 cup of water. Stir until flour is well blended then add the rest of the water. Stir until stew boils, letting the stew boil slowly until the thin watery gravy is thick enough to coat the back of the spoon. Reduce the heat to simmer, cook about 1 1/2 hours, if desired add herbs. Add potatoes and carrots; cook for 10 minutes. Add celery and peas.