Yield: 4 servings
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1 3/4 pounds chuck or round beef, 1 1/2 inches thick
1/3 cup flour
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons fat
1/4 cup onions, diced
1 clove garlic, minced
2 3/4 cups boiling water
1 cup canned tomatoes
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
3-4 medium potatoes, pared and quartered
12 small white onions, peeled
12 carrots, peeled and cut into 2 inch pieces
1 cup frozen peas (1/2 package)

Cooking time: 2 1/2 hours
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Trim excess fat from meat; cut into 1 1/2 inch cubes.
Combine flour, pepper, salt in paper bag; add meat; shake until pieces are coated.
Melt fat in ductch overn; add meat; brown on all sides.
Add diced onion, garlic, boiling water, canned tomatoes, salt, worcestershire sauce.
Cover; reduce heat to low; simmer 2 hours or until meat is tender.
Add potatoes, onions and carrots; cook 20 minutes.
Add peas; cook 15 minutes longer.

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