DISTINCTIVE BEEF STEW

• 2 tb Salad oil
• 1 ts Black pepper
• 1/4 c Chopped onion
• 1 1/2 lb Stew meat
• 1 Clove garlic
• 1 ts Salt
• 1 c Meat broth
• 2 tb Cornstarch
• 2 ts Soy sauce
• 1/4 c Water
• 1 pk English peas
• 1 Jar diced pimento, drained

Heat salad oil and pepper in large skillet. Add meat to skillet and brown on all sides, occasionally stirring. Add garlic, salt and meat broth, cover and cook about. 1 1/2 hrs. or until meat is tender. Blend together cornstarch, soy sauce and water, add mixture to skillet, blend well. Add peas and pimento. Cook until thickened. Serve over fluffy rice.

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