Ingredients

• 1 1/2 pounds beef bottom round roast
• 2 Tbsp vegetable oil
• 4 cups water
• 1 med onion, diced
• 3 celery ribs, cut into 1 inch chunks
• 3 small carrots, cut into 1 inch chunks
• 3 med potatoes, peeled and diced
• 2 Tbsp beef bouillon granules
• 1 cup frozen peas
• 3 Tbsp all purpose flour
• 1/3 cup cold water

Directions

1. In a dutch oven, brown beef in oil; drain. Add water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas. Bring to a boil. Combine flour and water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.

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