1/4 c. all purpose flour
2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. beef stew meat, cut into 1 inch cubes
3-4 med. carrots, cut into 2 inch strips
4 sm. onions, quartered
2 c. water or more if needed
1 (8 oz.) can tomato sauce
1 tbsp. vinegar
1 tsp. sugar
1/8 tsp. dried thyme, crushed
1 clove garlic, minced
1 bay leaf
1 (10 oz.) pkg. frozen peas, broken apart
Celery

In paper or plastic bag, combine flour, salt, and pepper. Add beef cubes, a few at a time. Shake to coat. Place coated beef cubes in a 2 1/2 to 3 quart casserole or Dutch oven, add carrots and onions. In bowl, combine water, tomato sauce, vinegar, sugar, thyme, garlic, and bay leaf; pour over meat mixture in casserole. Bake, covered in 350 degree oven for 2 hours.

Stir frozen peas into stew mixture, cover and bake 20 minutes longer. Remove casserole from oven. Discard bay leaf.

Potatoes also may be added.