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Ranch Stew

1 pound boneless chuck roast, cut into 1-inch cubes
3 cups water, divided use
2 medium potatoes, peeled and cut into 3/4-inch dice
2 carrots, peeled and sliced into 1/2-inch rounds
12 frozen pearl onions
1 cup frozen peas
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 325°F.
2. Place diced chuck in a roasting pan. Bake for 45 minutes, stirring occasionally. Add 1 cup of water, cover, and bake for 1 hour, or until meat is tender.
3. Bring remaining water to a boil in a medium saucepan. Cook potatoes and carrots until almost tender, about 10 minutes. Add pearl onions and peas and cook for 4 more minutes, stirring occasionally. Drain, reserving liquid. Add vegetables to pan with meat.
4. Add cooking liquid, flour, Worcestershire sauce, salt and pepper to the same saucepan used to cook the vegetables. Bring to a boil and simmer, stirring constantly, until thickened. Pour over meat and vegetables. Cover and return to oven for 20 minutes. Serve warm.

Makes 5 servings.