1 large onion, chopped
vegetable oil
2 lb. beef for stew, cut into 2-inch chunks
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. beef bouillon powder
1 lb. carrots, peeled and cut into bite-size chunks
4 large potatoes, peeled and cut into bite-size chunks
1 c. frozen peas

In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons vegetable oil, cook onions, stirring often, until lightly browned, about 10 minutes; with slotted spoon remove to bowl. In a large bowl, toss beef with flour, salt, and pepper. In the same Dutch oven, over high heat in 2 tablespoons hot oil, cook beef, half at a time, until well browned on all sides. With slotted spoon, remove beef to another bowl as it browns.

Return beef to Dutch oven; add beef-flavor bouillon and 4 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until beef is almost fork-tender. Add onions, carrots, and potatoes to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour longer until beef and vegetables are tender, stirring occasionally. Stir in peas; heat through. Makes about 8 servings. Serve with freshly baked corn bread.