2 1/2 lbs. stew meat
1 lg. onion
6-8 carrots, diagonally cut
4 stalks celery
3 lg. potatoes
1/3 c. barley
1 can beef consomme
1 qt. tomatoes
1 tbsp. Worcestershire sauce
2 tbsp. parsley flakes
Salt & pepper
1 1/2 c. frozen peas

In a large kettle, brown meat and onion in a little oil. Prepare vegetables while meat is browning. Add consomme and tomatoes. Add vegetables and seasoning except the peas. Stew on stove for 3 to 4 hours. The last hour or 45 minutes, spoon out a cup or so of juice and mix with about 3 tablespoons of cornstarch. Return to kettle to thicken stew. Add frozen peas at this time. Serve with hot peppers if desired.