1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. beef stew meat, cut into 1 inch cubes
3 to 4 med. carrots, cut into 2 inch strips
4 sm. onions, quartered
2 c. water
6 oz. can tomato paste
1 tbsp. vinegar
1 tsp. sugar
1/8 tsp. dried thyme, crushed
1 clove garlic, minced
1 bay leaf
1 sm. can mushroom pieces
10 oz. pkg. frozen peas (or 1 sm. can baby peas)

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 greased casserole; add carrots and onions. In bowl combine water, tomato paste, vinegar, sugar, thyme, garlic and bay leaf; pour over meat mixture in casserole. Bake, covered in 350 degree oven for 2 hours. Stir frozen or canned peas and mushroom pieces into stew mixture; cover and bake 30 minutes longer. Remove from oven and discard bay leaf.

Cubed potato pieces may also be included.