Beef Stew - cooking recipe

Ingredients

2 1/2 to 3 lb. beef for stew, cut into 1 1/2-inch chunks
1/3 c. salad oil
1/3 c. flour or more
1 large onion, chopped fine
4 to 6 carrots, cut into chunks
5 to 6 medium potatoes, cut into chunks
1 can English peas, drained
3 to 4 c. water
1 to 1 1/2 tsp. salt
1 small can tomato paste
1 envelope beef stew seasoning

Preparation

Coat beef with flour.
In 6-quart Dutch oven, heat oil.
Brown meat in oil.
Remove meat from pan as it browns.
Leave meat drippings in pan and add onion.
Cook until tender.
Stir in 3 or 4 tablespoons of flour and 1 cup of water.
Cook until thickened. Add tomato paste, seasoning mix, salt and rest of water (add water gradually).
Stir until smooth.
Add meat and heat to boiling; stir constantly.
Reduce heat to low and cover.
Simmer 2 1/2 hours, stirring occasionally.
Add carrots and cook 1/2 hour. Add potatoes and cook until carrots and potatoes are done.
Add peas and heat 5 minutes more.