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103 -- BEEF STEW

1 lb. lean beef, cubed
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. allspice
1 beef bouillon cube
2 c. boiling water
1 c. canned tomatoes
4 med. potatoes, cubed
3 med. carrots, sliced
3 sm. onions, quartered
1 (10 oz.) pkg. frozen peas
Marinate beef in Worcestershire sauce for several hours. Brown beef cubes in
non-stick skillet. Add salt, oregano, and allspice. Dissolve bouillon cube in
boiling water; pour over beef. Add tomatoes and simmer over low heat for 1 1/2
to 2 hours or until meat is tender. Add potatoes, carrots, and onions, continue
to cook for 30 minutes. Add peas; cook 15 minutes longer or until meat and
vegetables are tender. 6 servings. Amount 1 cup. Exchanges: 1 bread, 2
medium-fat meat, 1 vegetable.
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