On a large pc of waxed paper dump the flour, then dredge the meat chunks, shaking off excess. Reserve remaining flour. In a large dutch oven heat oil over medium-high heat, brown meat a few pcs at a time, remove to platter. Add onions, garlic and reserved flour to pan drippings, saute about 5 minutes, stirring frequently. Add salt, pepper, worchestershire sauce, boullion cubes and water, stirring to loosen browned bits, heat to boiling, then add meat, bring back to boil and cook until it starts to thicken slightly (about 3-5 minutes). Cover. Reduce heat to simmer and continue simmering for 2 ½ hours stirring occasionally. Add potatoes & carrots; bring up to a boil, then lower heat and cook for 20 minutes, covered. Add frozen peas and cook for 10 additional minutes, covered.