BEEF AND SUGAR SNAP STEW

Need a hearty one-dish meal for lunch, supper and even breakfast or brunch? The addition of slightly cooked snap peas pods to beef stew expands its usefulness in family menus. Even "meat and potatoes" eaters will like the taste and texture of Sugar Snap pieces in beef stew.

3 Tablespoons margarine or butter
2 pounds lean stew beef, cubed
¼ cup flour seasoned with 1 teaspoon salt and 1/8 teaspoon pepper
1 large clove garlic, peeled and mashed
1 large onion, peeled and chopped
1 can (10-1/2 ounces) beef bouillon
1 can (8 ounces) tomato sauce
10 peppercorns
3 whole cloves
¼ cup chopped parsley
½ teaspoon crushed tarragon leaves
5 medium-sized potatoes, peeled and cubed
6 medium-sized carrots, peeled and cubed
½ pound fresh or frozen strung Sugar Snap peas

In large stew pot, melt margarine or butter. Add cubed beef and brown on all sides. Lower heat; sprinkle meat with flour mixture and stir to combine. Then add garlic, onion, beef bouillon, tomato sauce, peppercorns, cloves, parsley and tarragon; cover and simmer, stirring occasionally, 2 to 3 hours or until meat is fork-tender. During last 15 minutes of cooking add potatoes and carrots and cook until tender. Last two minutes before serving, stir in snap peas (whole or halved) and simmer just two minutes, or until heated throughout. Makes 6 servings.