Beef Stew With Vegetables - cooking recipe

Ingredients

2 lb. stewing beef
1/2 c. flour
3 Tbsp. fat
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 c. boiling water
1 (8 oz.) can tomato sauce
6 medium carrots, scraped and cut in 1-inch pieces
6 medium onions, peeled
1/4 tsp. oregano or marjoram
1 (16 or 17 oz.) can peas (2 c.)
1/4 c. cold water

Preparation

Cut beef in 1-inch cubes; dredge in 1/4 cup of flour.
Turn temperature control to 375\u00b0 and preheat skillet.
Add fat, then brown meat well on all sides.
Add next 5 ingredients and stir to mix well.
Turn temperature control to 175\u00b0 and cook, covered, 1 1/2 hours or until meat is almost tender.
Add carrots and onions. Cover and cook 30 minutes longer, until meat and vegetables are tender.
Add oregano and peas and heat to boiling.
Blend remaining 1/4 cup flour and cold water.
Add to stew; cook and stir until thickened.
Makes 6 servings.