3 pounds stewing beef-chuck, heel of round, or neck
2/3 cup flour
3 tablespoons fat
2 teaspoons salt
1 /4 teaspoon pepper
1 teaspoon sugar
1 8-ounce can tomato sauce
5 cups boiling water
6 medium carrots
8 medium onions
1 /4 teaspoon oregano or marjoram
2 cups cooked or canned peas
1/3 cup cold water
Cut beef in l-inch cubes; dredge in 1/3 cup of the flour.
Heat fat in a large, heavy sauce pot. Brown meat on all sides. Add salt, pepper, sugar, tomato sauce, and water. Simmer, covered 1 1/2 hours, or until meat is almost tender.
Scrape carrots and cut in slices, 1 inch thick. Peel onions; add carrots and onions to meat. Cover and cook another 30 minutes. Add oregano and peas. Cook an additional 15 minutes, or until meat and vegetables are done. If desired, thicker gravy before serving.
To make gravy; blend remaining 1/3 cup flour and cold water. Stir into stew and cook until thickened. Add more salt and pepper, if necessary. Pour into a large heated serving dish.
Makes 8 servings.