2 1/2 lbs. beef for stew
1/3 c. all purpose flour
1/3 c. salad oil
1 lg. onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
1 tsp. pepper
1 tsp. salt
1/2 tsp. Worcestershire sauce
5 med. potatoes, cut in chunks
1 (16 oz.) bag carrots, cut in chunks
1 (10 oz.) pkg. frozen peas

Cut meat into 1 1/2" chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6 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 and garlic; cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire sauce, pepper; cook, stirring until mixture is slightly thickened.

Add meat; heat to boiling, stirring. Reduce heat to low; cover; 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 peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve immediately.