1/3 c. flour
1 1/2 tsp. salt
1 1/2 lbs. boneless stew beef, cut in 1 inch cubes
2 tbsp. fat or oil
3 med. size onions, sliced
4 med. size potatoes, cut in 1 inch cubes
5 med. size carrots, quartered
1 1/2 c. frozen peas
1/4 c. water
3 c. water
1/8 tsp. pepper

Combine flour, salt, and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in 4 quart saucepan. Add water and cover tightly. Simmer until meat is tender, about 1 1/2 hours. Add onions, potatoes, and carrots. Cover and simmer 15 minutes.

Add peas. Cover and simmer until all vegetables are tender. Blend 1/4 cup water with remaining flour. Add to stew, stirring gently; cook until thickened.