2-3 lb. boneless chuck roast or steak
1 c. frozen peas
3 c. fresh carrots, cut in lg. pieces
4 c. potatoes
1 lg. onion, chunked
2 tbsp. soup base or = bouillon cubes
1 qt. hot water
Black pepper
2 tbsp. flour
1 c. water

Cube meat and brown in large skillet with 2 tablespoons. In Dutch oven mix hot water and soup base, onion, peas, carrots, potatoes and pepper. Add browned meat. Put on lid and bake 2 hours 350 degrees. Remove from oven. Thicken with flour and water mixture. Serve with corn bread.