2 1/2 Pounds Beef For Stew, Cut	1 Teaspoon Salt
-Meat Into 1 1/2 Inch Chunks	1/2 Teaspoon Worcestershire Sauce
1/3 Cup Flour	1/4 Teaspoon Pepper
1/3 Cup Oil	10 Small Red Potatoes Or Yukon
1 Large Onion, Chopped	-Gold, Cut In Half
1 Or 2 Garlic Cloves, Minced	8 Carrots, Cut In Chunks
4 Cups Beef Stock, Or 3 Cups Water	1/2 Turnip, Cut In Chunks
-With 4 Beef Cubes	1 10 Ounce Package Frozen Peas

Coat stew beef with flour. Reserve leftover flour. Heat oil in 6 quart Dutch oven over medium-heat.
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 onions and garlic. Cook 3 minutes, stirring until onion is almost tender. Stir in reserved flour.
Gradually add water, bouillon/broth, 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, carrot, and turnip. Over medium heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes.
Stir in frozen peas, cover to simmer 5 to 10 minutes or until all the vegetables are tender. Serve immediately.