vegetable beef stew

Ingredients For vegetable beef stew

• 1 1/2 lb

  beef rump roast or bottom round roast, cut into 1/2-inch cubes
• 2 Tbsp

  canola oil
• 4 1/3 c

  water, divided
• 1 md

  onion, diced
• 3

  celery ribs, cut into 1-inch chunks
• 3 sm

  carrots, cut into 1-inch chunks
• 3 md

  potatoes, peeled and cubed
• 2 Tbsp

  beef bouillon granules
• 1 c

  frozen peas
• 3 Tbsp

  all-purpose flour