2 lb. beef chuck, cut in 1-inch cubes
2 tbsp. fat
1 clove garlic
3 beef bouillon cubes
6 carrots, quartered
1 lb. jar small white onions
1 can mushrooms
1 (10 to 16 oz.) pkg. frozen peas
4 c. boiling water
1 medium onion, sliced
1/2 tsp. pepper
3 potatoes, quartered

Thoroughly brown meat in hot fat. Add water, garlic, sliced onions and seasonings. Simmer covered about 2 hours. Add carrots, potatoes and small onions. Continue cooking 30 to 40 minutes or until vegetables are tender. Add mushroom soup, mushrooms and frozen peas. Cook 5 minutes more.