1/4 c. flour
2 1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef chuck, cut into 1 1/2 inch cubes
1/2 c. salad oil
2 lbs. onions, thinly sliced
1 clove garlic, minced
1 can (12 oz.) flat light beer
3 tbsp. Worcestershire sauce
2 bay leaves
1/2 tsp. dried thyme leaves
2 lbs. whole new potatoes, pared
1 pkg. frozen peas
2 tbsp. chopped parsley

Combine flour, salt and pepper in paper bag large enough to hold beef cubes. Coat cubes. Heat 1/4 c. oil in Dutch oven or heavy skillet. Saute onion and garlic until tender. Remove and reserve. Heat remaining oil. Brown beef well on all sides. Return onion and garlic to skillet. Add beer, Worcestershire, bay leaves and thyme. Stir to mix well. Bring mixture to a boil. Reduce heat and simmer, covered, 1 1/2 hours. Add potatoes and simmer, covered, 20 minutes or until potatoes are tender. Add peas and simmer, covered, 8 minutes more. Turn into serving dish. Garnish with parsley.