There is nothing better than a warm bowl of stew on a cold day. My Grandmother was known for her simplistic cooking that tasted so good.  This recipe is from the collection of Ethel Eynard 2004.

Beef Stew

Yield: 8 servings.
1 lb. top boneless round steak
1/4 C. flour
1/4 tsp. pepper
3/4 C. chopped onion
1 Tbsp. vegetable oil
3 C. water
1/2 C. finely chopped carrot
1/4 C. finely chopped celery
2 Tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. dried whole thyme
2 C. cubed potatoes
1 C. sliced carrots
1 C. chopped onion
1 C. frozen peas, thawed
Trim fat from steak, cut into 1 inch cubes. Combine flour and pepper; dredge meat in flour mixture, reserving the excess.
Cook meat, 3/4 chopped onion and reserved flour mixture in oil in a Dutch oven over low heat until meat is lightly browned. Add water and next five ingredients. Cover, reduce heat, and simmer 1 1/2 hours. Stir in potato, 1 cup carrot and 1 cup onion; cover and simmer for 20 minutes. Add peas and cook an additional 10 minutes.