Vegetable Beef Stew - cooking recipe

Ingredients

1 1/2 lb. beef bottom round roast, cut into 1/2-inch cubes
2 Tbsp. vegetable oil
4 c. water
1 medium onion, diced
3 small carrots, cut into 1-inch chunks
3 medium potatoes, peeled and diced
4 beef bouillon cubes
1 c. frozen peas
3 Tbsp. flour
1/3 c. cold water

Preparation

In a Dutch oven, brown beef in oil; drain.
Add water, onion, carrots, potatoes and bouillon cubes.
Bring to a boil.
Reduce heat; cover and simmer for 25 to 30 minutes or until vegetables are tender.
Stir in peas.
Bring to a boil.
Combine flour and water in a small bowl; stir until smooth.
Add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.
Yield: 6 servings.