Ellen's Beef Stew

1 3/4 lb Chuck; or round, cubed

1/3 c Flour

1/4 ts Pepper

1/2 ts Salt

3 tb Oil

1/2 ea Onion; chopped

1 cl Garlic; minced

2 3/4 c Boiling water

28 oz Tomatoes; canned

1/2 ts Salt

1/2 ts Worcestershire

1 pn Basil

1 pn Dill

1 pn Thyme

4 md Potatoes; quartered

2 ea Onions; quartered

1 lb Carrots; 2 inch pieces

1 c 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. Cook 30-45 mins, until vegetables are done. Add peas. Cook until heated. By Ellen Cleary