1 1/2 lb. beef bottom round roast, cut into 1/2-inch cubes
2 tbsp. vegetable oil
4 c. water
1 medium onion, diced
3 small carrots, cut into 1-inch chunks
3 medium potatoes, peeled and diced
4 beef bouillon cubes
1 c. frozen peas
3 tbsp. flour
1/3 c. cold water

In a Dutch oven, brown beef in oil; drain. Add water, onion, carrots, potatoes and bouillon cubes. Bring to a boil. Reduce heat; cover and simmer for 25 to 30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water in a small bowl; stir until smooth. Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.

Yield: 6 servings.