3 lb. stew beef, cut in 1 1/2 inch chunks
5 c. sliced onions
4 lg. potatoes, peeled and cut in quarters
1 lb. carrots, peeled and cut in 2 inch chunks
3 lg. garlic cloves, crushed
1/2 tsp. thyme
1/2 lb. mushrooms, trimmed and quartered
1/4 c. tomato paste
1 pkg. (10 oz.) frozen peas
1 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. In a large, heavy Dutch oven or saucepan, combine beef and onions. Cover and stew in oven for 1 1/2 hours. Stir in potatoes, carrots, garlic and thyme. Cover and stew for 45 minutes.

Stir in mushrooms and tomato paste. Cover and stew for 10 minutes. While stew is cooking, rinse peas with cold water in a colander to thaw slightly. Remove stew from oven. Stir in peas, salt and pepper. Cover pot and let stand 5 minutes before serving. Serves 8.