4 lbs. top or bottom round of beef
1/2 c. whole wheat flour
1/3 c. olive oil
2 lg. onions, peeled and chopped
3 garlic cloves, peeled and chopped
1 (6 oz.) can tomato paste
1 (13 oz.) can beef broth
1 c. ale or beer
2 bay leaves
1 tsp. dried thyme
1/2 tsp. salt
1 (10 oz.) pkg. peas
1 (10 oz.) pkg. baby carrots

Cut beef into 1-inch cubes. Toss beef and flour in plastic bag until evenly coated. In large, heavy sauce pot, heat 2 tablespoons oil until very hot. Add a few pieces of meat and cook until well browned in all sides. Remove browned pieces with slotted spoon and set aside. Continue with remaining beef, adding more oil as necessary.

Add onions and garlic to sauce pot and cook, stirring frequently, until soft but not browned. Stir in tomato paste. Add potatoes, broth, ale, bay leaves, thyme, and salt. Return the beef to the pot. Heat to boiling, then reduce to low heat. Simmer for about 2 hours, until meat is tender when pricked by fork. Add peas and carrots and cook 10 minutes more.