2 pkgs. beef stew meat
2 tbsp. cooking oil
1 medium onion, diced
1 lb. potatoes, cut up (about 6 or 7)
1 lb. carrots, cut up (about 6 or 7)
salt and pepper, to taste
pinch of thyme or sage
1 1/2 quarts water
1 (15 oz.) can peas, undrained

In a Dutch oven, heat oil and brown meat. Add all ingredients (except peas). Let it come to a boil, turn down heat and let simmer for about 2 hours. Add peas and juice in and let it cook the last 15 minutes or so.

Submitted by: Dawn Wagner