Ellen's Beef Stew

• 1 3/4 lb Chuck; or round, cubed
• 1/3 c Flour
• 1/4 ts Pepper
• 1/2 ts Salt
• 3 tb Oil
• 1/2 Onion; chopped
• 1 cl Garlic; minced
• 2 3/4 c Boiling water
• 28 oz Tomatoes; canned
• 1/2 ts Salt
• 1/2 ts Worcestershire
• 1 pn Basil
• 1 pn Dill
• 1 pn Thyme
• 4 md Potatoes; quartered
• 2 Onions; quartered
• 1 lb Carrots; 2 inch pieces
• 1 c Peas

Instructions

1. 1

   Combine flour, pepper, and salt in bag.

2. 2

   Add meat and shake til coated.

3. 3

   Heat oil in Dutch oven.

4. 4

   Brown meat on all sides.

5. 5

   Add onion, garlic, water, tomatoes, salt, and worcestershire.

6. 6

   Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender.

7. 7

   Add potatoes, onions, and carrots.

8. 8

   Cook 30-45 mins, until vegetables are done.

9. 9

   Add peas.

10. 10

    Cook until heated.

11. 11

    By Ellen Cleary