4 lb. rump roast, cut into 1" squares
8 med. potatoes, cut into 1" squares
8 carrots, cut into 2" lengths
1 can peas
1 pkg. pork gravy mix
2 cloves garlic
Olive oil
Salt & pepper
Flour
12 sm. onions, peeled
1 c. red wine (optional)
1 c. sour cream (optional)

Put olive oil about 1/8 inch thick in bottom of Dutch oven and heat on top of stove. Chop garlic and saute in hot olive oil until well browned, remove garlic and discard. Put meat in Dutch oven on high heat and brown. Turn heat to medium and add potatoes, carrots and onions. Cover with water and put lid on pan. Cook on top of the stove for an hour to an hour and a half until carrots are tender. Add peas and red wine. Remove lid and continue cooking until some of the water boils away.

Mix pork gravy according to directions and add to the stew. If gravy isn't thick enough mix some flour with water in a glass and add to the stew, stirring constantly. When gravy is thickened, remove from stove and add sour cream (if desired) before serving.