2 lbs. beef for stew, cut in 1 1/2 inch pieces
2 tbsp. cooking fat
1 beef bouillon cube
1 c. hot water
1 tsp. onion salt
1/2 tsp. salt
1/8 tsp. pepper
1 bay leaf
1 (10 oz.) pkg. frozen peas
1 (4 oz.) can chopped pimiento, drained
Flour for thickening (optional)
Cooked rice

Brown beef in cooking fat in Dutch oven. Pour off drippings. Dissolve bouillon cube in water. Add bouillon, onion salt, salt, pepper and bay leaf to beef. Cover tightly and cook slowly 1 1/2 hours. Add peas and pimiento and continue cooking, covered, 30 minutes or until meat is tender. Thicken with flour, if desired. Serve over cooked rice. 6 servings.