Beef Stew - cooking recipe

Ingredients

2 1/2 lb. beef for stew
1/3 c. all-purpose flour
1/3 c. salad oil
1 large onion, chopped
1 garlic clove, minced
3 c. water
4 beef bouillon cubes
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
5 medium potatoes, cut in chunks
1 (16 oz.) bag carrots, cut in chunks
1 (10 oz.) pkg. frozen peas

Preparation

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.