3 lbs. lean beef
4 lbs. potatoes
2 lbs. carrots
1 c. green peas
Cooking oil
4 tbsp. corn starch
Salt to taste
2 tbsp. Kitchen Bouquet sauce
2 lg. onions

Brown beef in cooking oil in 4 quart cooker. Add Kitchen Bouquet, salt and enough water to cover meat. Cook until tender. Peel and quarter potatoes, scrape and slice carrots, peel and quarter onions, and add peas. Cook in large pot until tender. Drain most of the water. Add to the beef and broth. Let simmer 20 minutes. Dissolve cornstarch in water; add slowly to stew. Stir gently until stew is bubbly.