_6 servings_
⅓ cup flour
1½ teaspoons salt
⅛ teaspoon pepper
1½ pounds boneless stew beef, cut in 1-inch cubes
2 tablespoons fat or oil
3 cups water
3 medium-size onions, sliced
4 medium-size potatoes, cut in 1-inch cubes
5 medium-size carrots, quartered
1½ cups frozen peas
¼ cup water
Combine flour, salt, and pepper; coat meat with seasoned flour. Save
remaining flour. Brown meat in hot fat in a 4-quart saucepan.
Add water and cover tightly. Simmer until meat is tender, about 1½
hours.
Add onions, potatoes, and carrots. Cover and simmer 15 minutes.
Add peas. Cover and simmer until all vegetables are tender.
Blend ¼ cup water with remaining flour. Add to stew, stirring gently;
cook until thickened.
_Variation_
_Irish stew._—Use lean lamb instead of beef. Add 1 turnip, diced, with
potatoes and carrots.
_Menu suggestion_
Serve with tossed green salad and hot biscuits. Have fruit sherbet and
cookies for dessert.