beef stew

1 small flank or sirloin steak, cubed

2 T vegetable oil

4 potatoes, scrubbed and with skin, sliced into ¼ “ rounds

3 carrots, sliced

3 celery stalk, sliced thinly

2 onions, diced

2 garlic cloves, minced

1 C water

1 t beef bouillon

½ t salt

¼ t pepper

1 t Worcestershire sauce

1 C peas

1 T cornstarch + 1 T water

Heat oil in a dutch oven and saute the meat, onions, garlic, and celery. 

Once softened slightly, add the water, bouillon, S&P, Worcestershire sauce, carrots, and potatoes. Simmer covered until the carrots are tender. 

Add the peas. Make a slurry with the cornstarch and 1 T water and whisk into the stew. Simmer until it is at the desired consistency.