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Beef Stew

2 1/2 pounds beef for stew
1/3 cup all-purpose flour
1/3 cup salad oil
1 large onion, chopped
1 garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
5 medium potatoes, peeled, cut into small chunks
16 oz bag carrots cut in small chunks
10 oz package frozen peas

Cut meat into 1 1/2 inch chunks. Coat stew meat with flour, reserve
left over flour. In 6 quart Dutch oven or large heavy skillet over
medium high heat, heat oil. Brown meat all over in oil, a few pieces
at a time. Remove pieces as they brown. Reduce heat to medium. To
Drippings in pan, add onion and garlic, cook 3 minutes, stirring,
until onion is almost tender. Stir in reserved flour. Gradually
add water, bouillon, salt, Worcestershire, pepper, cook stirring,
until mixture is slightly thickened. Add meat, heat to boiling,
stirring. Reduce heat to low, cover, simmer 2 1/2 hours until almost
tender, stirring occasionally. Add potato and carrots chunks. Over
medium heat, heat to boiling. Reduce heat to low. Cover and simmer
20 minutes. Stir in frozen peas. Cover and simmer 6 -10 minutes or
until all of the vegetables are tender. Serve immediately.

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