Ellen’s Beef Stew



1¾ pounds chuck; or round, cubed

1/3 cup flour

¼ teaspoon pepper

½ teaspoon salt

3 teaspoons oil

½ onion; chopped

1 clove garlic; minced

2¾ cups boiling water

28 ounces tomatoes; canned

½ teaspoon salt

½ teaspoon Worcestershire

1 pinch basil

1 pinch dill

1 pinch thyme

4 medium potatoes; quartered

2 onions; quartered

1 pound carrots; 2 inch pieces

1 cup peas



Combine flour, pepper, and salt in bag. Add meat and shake until coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion, garlic, water, tomatoes, salt, and Worcestershire. Cover, reduce heat to low and simmer 2 hours, until meat begins to get tender. Add potatoes, onions, and carrots.

Cook 30-45 minutes, until vegetables are done. Add peas. Cook until heated.