Beef Ragout - cooking recipe

Ingredients

2 lb. beef (rump or chuck)
flour
salt to season flour
pepper to season flour
3 Tbsp. shortening
2 cloves garlic, minced
2 c. tomato juice
2 bay leaves
3 whole cloves
1/2 tsp. marjoram
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
3 to 4 sprigs parsley
1 to 2 c. water
6 small white onions
3 to 4 small carrots, cut into strips
1 pkg. frozen peas, defrosted

Preparation

Cut meat in 1-inch cubes.
Dredge in seasoned flour.
Preheat skillet at 6.
Melt shortening and saute garlic.
Add tomato juice, bay leaves, cloves, marjoram, sugar, salt, pepper, parsley and water.
Reduce heat; cover and simmer for 1 hour or until meat is tender.
Add more water, if needed.
Add whole onions and carrot strips.
Cover and cook for 15 minutes.
Add peas; cover and cook until all vegetables are tender.
Remove bay leaves before serving.