Salad oil
Coarse ground pepper
1 1/2 lbs. stew meat, cut in 1" square pieces
1/4 c. chopped onion
1/2 tsp. garlic powder
1 c. beef bouillon
1 (10 oz.) pkg. frozen peas, thawed
2 oz. jar pimientos, drained
1 c. celery, cut diagonally
2 tbsp. cornstarch
2 tsp. soy sauce
1/4 c. water

Combine oil and pepper in fry pan. Brown meat and onion. Add garlic and bouillon and cover and cook for about 2 hours. Add thawed peas, pimiento and celery and cook only 5 minutes. Combine cornstarch, water and soy sauce and stir until juice is thickened. Serve with rice or chow mein noodles. Serves 4.