3 heaping teaspoons Better than Bouillon (concentrated beef stock)
2 tsp. Worcestershire sauce
1 tsp. minced garlic
4 russet potatoes, diced into chunks
1 cup frozen peas
Once the oil is hot, add floured beef chunks (in two batches). Don’t shake off too much of the flour when you take them out. The flour will actually help thicken up the stew some. I brown half of the beef chunks then do a second batch until they are all browned. We are not cooking the meat all the way. Just browning it will help give the beef a great color and flavor. Take out the browned beef and set aside. Season with pepper.
Cover and cook on medium heat for about 10 minutes, stir, then turn down the heat to low and allow to simmer for 35-45 minutes (until potatoes are fork tender.)