Browned Beef Stew

Yield: 4 to 6 servings

Ingredients

• 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 tablespoons minced parsley
• Pinch of thyme
• 3 cups water
• 2 medium potatoes, diced
• 2 carrots, diced
• 2 onions, diced
• 1 (10 ounce) package frozen peas

Instructions

1. Coat meat with flour, salt and pepper, shaking together in a paper bag.
2. Heat vegetable oil in a large heavy skillet over medium heat. Add meat, remaining flour and chopped onion. Brown well.
3. Add chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours, stirring now and then.
4. Add diced potatoes, carrots and onions; cook 1/2 hour longer.
5. Add peas and continue cooking about 15 minutes.