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Browned Beef Stew
1 pound beef chuck, rump or round, cut into 1-inch cubes
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery with a few minced leaves
2 tablespoon minced parsley
Pinch of thyme
3 cups water
2 medium potatoes, diced
2 carrots, diced
2 onions, diced
1 (10 ounce) package frozen peas
Coat meat with flour, salt and pepper, shaking together in a paper bag.
Heat vegetable oil in a large heavy skillet over medium heat. Add meat, remaining flour and chopped onion. Brown well.
Add chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours, stirring now and then.
Add diced potatoes, carrots and onions; cook 1/2 hour longer.
Add peas and continue cooking about 15 minutes.
Makes 4 to 6 servings.