Beef Stew

Dredge the meat in flour and fry in the oil in a heavy nonstick skillet until it is really brown. Add more flour to take up any oil and brown the flour. Transfer to a heavy stockpot or Dutch oven and add 4 cups water and the minced vegetables. Bring to a boil and simmer at least 4 hours, stirring occasionally and adding more water if necessary. Add the chunk carrots, mushrooms and celery and simmer for another 1/2 hour. Add the onions and potatoes and cook until the potatoes are done. If the gravy is not thick enough, mix flour and water with a wire whip and add slowly, stirring constantly with the heat turned up until desired thickness. Add the frozen or fresh peas and cook one minute. Serve with bread.