The Original Cindy's Stew

1-1/2-2 lb. beef stew meat

1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. oil
2 cubes or 2 tsps. beef boullion
2 medium onions, quartered
1 stalk celery, cut into pieces
1 Bay leaf
3 cups water (hah!)
4 potatoes, peeled and chopped
4 carrots, cut into pieces, slices, whatever
2 Tbsp. flour
1/4 cup water
Bag of frozen peas

In large bowl or plastic bag, coat beef cubes with flour, salt, and pepper mixture. In large skillet, brown meat in hot oil. Add boullion, onions, celery, bay leaf, and 3 cups water. Simmer covered, 1-1/2 hours or until tender. Remove bay leaf. Add potatoes and carrots. Cover, continue cooking until vegetables are tender, 30-45 minutes. Combine 2 Tbsp. flour with 1/4 cup water; stir into stew juices. If the stew is not looking brown enough, shake in a little Worcestershire. Heat mixture until it thickens and boils, stirring constantly. Add a bag of frozen peas at the very end. When they are bright green and heated through, serve. (In order for this to be Cindy Stew, the peas -- at the very end -- are a must. Authority: my kids.)

5-6 servings