Peel the carrots and cut into 1/2 inch rounds. Peel the potatoes and cut into 2 inch pieces.
Drain the canned corn and rinse with cold water. Measure out 1&1/2 cups of frozen butter peas.
With a whisk, mix the beef stew seasoning packet with about 1/2 cup of beef stock.
Heat 2 tablespoons of canola oil in a large dutch oven over medium high heat.
Add the beef and sear for about 1 minute, stir around and sear for another minute.
Add all your vegetables to the pot. Use about 2 teaspoons each of salt and pepper.
Pour the seasoning over the beef and vegetables, add the rest of the beef stock, making sure all ingredients are covered in liquid. Add 3 teaspoons of Worcestershire sauce.
Stir everything well and put the lid on completely.