Instructions: Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper, and 3 cups of water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes, carrots, celery, and peas. Continue to cook until vegetables are tender, 30 to 45 minutes. Mix flour and water (1/4 cup each); stir into stew. Cook and stir until thickened and bubbly. Add Kitchen Bouquet, if desired. Remove bay leaf.

This recipe yields 8 to 10 servings.

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