Beef Stew - cooking recipe

Ingredients
    2 lb. beef chuck, cubed
    3 Tbsp. all-purpose flour
    3 Tbsp. shortening or oil
    salt and pepper
    6 c. water
    6 to 12 small white onions
    6 carrots, cut in chunks
    6 medium potatoes, quartered
    1/2 c. green peas, cooked
Preparation
    Dredge meat with flour and brown on all sides in shortening in Dutch oven pot.
    Add 2 teaspoons salt, the pepper and water. Bring to boil; cover and simmer for 1 1/2 hours until meat is almost tender.
    Add rest of ingredients except peas and simmer for 45 minutes or until vegetables are tender.
    Season and sprinkle with peas.
    Makes 6 servings.

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