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

Cut meat in 1 1/2 inch chunks. Coat meat with flour reserve leftovers flour. In 6 quart Dutch oven over medium high heat. Brown meat in oil. Remove pieces as they brown. Reduce heat to medium. Add onion and garlic, cook 3 minutes, stirring until onion are tender. Stir in reserved flour gradually add water, bouillon cube, salt, pepper and Worcestershire. Cook stirring mixture until slightly thickened. Add meat, heat to boiling, stir. Reduce heat to low. Cover, simmer 2 1/2 hours until almost tender, stirring occasionally. Add potatoes and carrot chunks over medium heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes. Add frozen peas. Cover and simmer 5-10 minutes or until all of the vegetables are tender.