1 1/2 lbs. beef for stew
About 1/3 c. flour + 1/2 of a 1/3
1/3 c. salad oil
1 lg. onion, chopped
About 1 1/2 tsp. garlic salt (less, if desired)
4 c. water
5 beef bouillon cubes
1 tsp. salt
1/2 tsp. Worcestershire
1/4 tsp. pepper
6 med. potatoes, cut in chunks
5 big carrots, cut Chinese style
1 pkg. (10 oz.) frozen peas

Cut meat into 1 1/2 inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In quart Dutch oven over medium-high heat, heat oil. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to medium.

To drippings in pan, add onion. Cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, the 2 salts (regular and garlic), Worcestershire, pepper; cook, stirring until mixture is slightly thickened.

Add meat. Heat to boiling, stirring. Reduce heat to low, cover and simmer 2 1/2 hours until almost tender, stirring occasionally.

Add potato and carrot chunks over medium heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes.

Stir in frozen peas, cover and simmer 5-10 minutes or until all the vegetables are tender. Serve immediately.