Jan's Beef Stew

Ingredients (6-8 servings)

1/2c flour
1t garlic salt
1t onion salt
1t seasoned salt
1/2t pepper
2# beef chuck roast
1/4c vegetable oil
4 onions, chopped
4 stalks celery, sliced
6 potatoes, cut in quarters
10 carrots, chopped
1T parsley flakes
1/2t thyme
1/2t basil
4c beef broth
1T Worcestershire Sce
1T cornstarch + 1T cold water
2c frozen or fresh peas

Instructions

Cube the Chuck Roast and shake in a zipper bag with flour, salts & pepper.

In a large pot, heat half the oil over high heat. Brown half the meat at a time, in oil about 1 minute per side. Remove from pot and set aside.

Saute onions and celery in pot til tender, then remove and set aside.

Drain excess oil from pot. Add potatoes, carrots, parsley, thyme, basil, beef broth and Worcestershire sauce to pot and bring to a boil. Add the browned meat, onions and celery to pot, reduce heat to low and simmer, covered, for 1 1/2hours, stirring occasionally.

When stew is nearly done, slowly stir peas and cornstarch/water mixture into stew and simmer until thickened and peas are cooked.