2 1/2 lbs. stew meat
1/3 c. flour
1/3 c. oil/shortening
1 c. onion
1 clove garlic
3 c. water
1 tsp. salt
1/2 tsp. Worcestershire sauce
4 tbsp./cubes beef bouillon
5 med. potatoes
1 lb. carrots
1 (10 oz.) bag peas

Coat meat in flour and brown in oil. Add onion, garlic and saute. Stir in remaining flour. Gradually add water, salt and other seasonings; stir until thickened. Simmer 2 1/2 hours. Add potatoes, carrots and cook another 20 minutes until tender. Add peas the last 5 minutes.

BEEF PIE TOP: Use either a pie crust recipe or biscuits. I like to make a biscuit recipe but add cornmeal for part of the flour. For a pot pie, use a bottom crust also.