All You Need: 2 Tbsp. oil; 2 lbs. boneless chuck steak, cut into 1-inch chunks; 3 cups water; 2 large potatoes, cut into 1-inch chunks; 2 cups baby carrots; 1 large onion, cut into 1/2-inch wedges; 1 cup frozen green peas. Makes 10 Cups Stew: 1. In 5-quart saucepan, heat oil over medium-high heat and brown beef; drain, if desired. 2. Stir in Spices & Seasonings and water. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, 1-1/2 hours. 3. Add potatoes, carrots and onion. Cook an additional 20 minutes. Remove from heat and stir in peas, then let stand 5 minutes. Red Wine Variation: Prepare as directed above, decreasing water to 2 cups and adding 1 cup red wine. Finish as directed.

Lawrys