Recipe for Ellen's Beef Stew


1 3/4 lb chuck; or round, cubed
1/3 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoon oil
1/2 each onion; chopped
1 centiliter garlic; minced
2 3/4 cup boiling water
28 oz tomatoes; canned
1/2 teaspoon salt
1/2 teaspoon worcestershire
1 pinch basil
1 pinch dill
1 pinch thyme
4 medium potatoes; quartered
2 each onions; quartered
1 lb carrots; 2 inch pieces
1 cup peas


Combine flour, pepper, and salt in bag. Add meat and shake til 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.

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