2 1/2 to 3 lbs. stew beef
8 carrots, quartered
8 potatoes, quartered
1 clove garlic, crushed
1 jar boiled white onions
1 (15 or 17 oz.) can peas
Salt & pepper to taste
1/3 c. oil
1 lg. onion, chopped
2 bay leaves
2 (13 3/4 oz.) cans beef broth
2 cubes or pkgs. beef bouillon
1 c. water
1/2 c. flour, divided
Dash of ground cloves

Add salt and pepper to 1/4 cup flour. Dust meat. Heat oil in large Dutch oven or heavy pot. Brown meat. Remove meat, set aside. In same pot, saute onion and garlic until tender. Return meat to pot. Pour both cans of beef broth and water into pot, to cover meat. Add bay leaves, clove and bouillon. Add carrots and cover. Simmer one hour. Add potatoes, simmer one hour longer. Add onions with juice, salt and pepper to taste and peas to the stew. Stir gently to blend in onion broth. In small bowl mix 1/4 cup flour with enough water to make loose paste. Gently stir mixture into stew and cook until thickened. If a thicker stew is desired, repeat flour/water paste mixture.