Beef Stew

Cut meat into 1 1/2 inch chunks. Coat stew meat with flour, reserve left over flour. In 6 quart Dutch oven or large heavy skillet over medium high heat, heat oil. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to medium. To Drippings in pan, add onion and garlic, cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire, pepper, cook stirring, until mixture is slightly thickened. Add meat, heat to boiling, stirring. Reduce heat to low, cover, simmer 2 1/2 hours until almost tender, stirring occasionally. Add potato and carrots chunks. Over medium heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 6 -10 minutes or until all of the vegetables are tender. Serve immediately.