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Grits-beef Stew

2 1/2 lb Beef for stew
1 c All-purpose flour
2 tb Salt
1/2 ts Pepper
6 tb Shortening
2 Cloves garlic; minced
4 c Boiling water
3 c Cooked tomatoes
1 ts Worcestershire sauce
18 sm White onions; peeled and quartered
7 Carrots; peeled and cut into 2-inch strips
2 c Cooked green peas
1 c Uncooked grits


Cut meat into 1-1/2 inch cubes. Combine flour, salt, and pepper; coat meat well with this mixture. Melt shortening in Dutch oven; add meat and brown. Add garlic, boiling water, tomatoes, and Worcestershire sauce. Cover and simmer for about 2 hours or until meat is tender. Add onions and carrots, and cook an additional 20 minutes. Add more salt, if needed. Add peas and uncooked grits; cook for 15 minutes. Yield: 8 servings.


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