I Made A Stew... Sort Of...

I figured out how to make a sort of beef stew out of some random stuff I had in my pantry. Being that it cost me all of about $5 to make, it's super filling and I had more than enough for supper with leftovers, I thought I'd share the recipe. I used about a quarter pound or of an admittedly unknown cut of beef. Pro Tip: at least at my neighborhood grocery store, check out the butcher's section on a Sunday morning because that's when they change over their stock so that's when you can get stuff real cheap. The downside is that they usually cover the labels up with the new price sticker, so I generally have to sort of guess as to what exact cut of meat I'm buying. Naturally, you can size up or down this recipe depending on how many people you're feeding. I'm just cooking for myself, so it's fairly small.
Being that it's a relatively simple recipe, I thought I'd class it up a bit by making it sound like something from a medieval cookbook. Also, a lot of ancient and medieval cooks seemed dead set against measuring stuff, which is a sentiment I can agree with. Heck measuring spoons. Who needs them?
Without much further ado, here we go...

First take you a goodly sized saucepan or small pot and put it on low heat. Put a bit of oil in the bottom and while it warms take you then your cut of fatty beef well marbled and cut it into small strips. 

When then your pot be ready, put in the meat along with a little water and whatsoever of the blood you can. Sprinkle all well with salt and black pepper, then cover and let it cook til all the fat be melted, and the beef be tender. 

While the beef be cooking, open you one tin each of black beans, sweet corn and goodly green peas. Empty all these into a collider and rinse well with hot water in thy sink until the water doth run clear and all the froth be gone. 

Next, get you a small amount of flour and mix it well with water in a small bowl until it be thick like dough for bread. When the beef be ready, get you perhaps two cups of water and add it to the pot and bring it to a boil. As the pot be boiling, add the flour mixture only a little at a time while beating well with a whisk. When the broth turns a little pale, turnth down thy heat and let simmer, stirring all the while. 

Taketh then your vegetables and stir them in the pot til all be coated well with the gravy; 
add more salt and pepper if you wish, and serve it forth.