---------- Recipe via Meal-Master (tm) v8.01

     Title: Ranch Stew
Categories: Beef, Stews
     Yield: 4 Servings

     1 lb Lean beef;
          - trimmed, bite size
     2 lg Carrots; sliced
    12    Canned pearl onions
     2 tb Whole wheat flour
          - (optional)
   1/2 ts Salt
     3 c  Water
     2 md Potatoes; diced
     1 c  Frozen peas
     1 tb Worchestershire sauce
   1/4 ts Pepper

 Place meat in 1 qt baking dish. Brown in slow oven at 325°F for
 45 minutes, stirring occasionally. Add 1 cup of water to dish.
 Cover, bake for 1 hour or until meat is tender. Meanwhile, cook
 carrots in remaining 2 cups water. When partially cooked, add
 potatoes and cook until all tender. Add onions and peas. Put
 vegetables into beef dish. Thicken liquid from vegetables with
 flour if desired. Add Worcestershire sauce, salt, and pepper to
 liquid. Pour over meat and vegetables. Cover and return to oven for
 20 minutes.

 Per serving: 371 calories, 1-1/2 g fat

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