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

Heat the oil in a 4 quart pot. Add beef, brown thoroughly. Remove beef. In the same pot saute garlic, add onion and cook until transparent. Add flour. Return meat and its juice to the pot. Add salt, Worcestershire sauce, pepper, bouillon cubes and 1/2 cup water. Stir well to pick up all brown bits. Add rest of water and stir until gravy thickens slightly. Reduce heat, cook for 1 1/2 hours (add herbs, basil, thyme or rosemary or bouquet garni). Add potatoes and carrots, cook 10 minutes. Add celery and peas. Cook several minutes. (If preparing to freeze, may leave vegetables out and add later.)

(I use about 1/4 cup flour; use liquid from a roast as part of the water to improve the flavor; I don't add salt; I add all vegetable except peas shortly after gravy thickens.)