1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
1 lb. beef stew meat, cut into 3/4 inch cubes
1/2 c. butter
1/2 of a 10 1/2 oz. can beef broth
1/2 c. red wine or beef
3 med. potatoes, cubed and peeled (1 lb.)
2 c. chopped carrots (1 lb.)
2 lg. onions, chopped (2 c.)
2 c. sliced mushrooms
1 c. sliced celery
2 bay leaves
1 (8 oz.) can peas, drained or 1 c. frozen peas

Combine flour, salt, pepper and thyme in a plastic bag. Add meat and shake to coat.

Melt butter in a large saucepan or Dutch oven. Brown meat in butter. Add beef broth and wine or beef.

Cook covered, over low heat for 15 to 20 minutes. Add potatoes, carrots, onion, mushrooms, celery and bay leaves. Cook covered over medium heat for 1 to 1 1/4 hours or until meat and vegetables are tender.

Add peas. Cook uncovered for 6 minutes or until the peas are heated through. Remove bay leaves before serving. Season to taste with salt and pepper. Makes 6 to 8 servings.