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Beef Stew

DIRECTIONS

Cut meat into 1-1/2-inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven 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 carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
Stir in frozen peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve immediately.