1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme, crushed
1 lb. beef stew meat, cut into 3/4 in. cubes
1/2 c. butter
1/2 of a 10 1/2 oz. can beef broth
3 med. potatoes, peeled and cubed (1 lb.)
2 c. chopped carrots (1 lb.)
2 lg. onions, chopped (2 c.)
1 c. sliced celery
2 bay leaves
1 (8 oz.) can peas, drained

Combine flour, salt, pepper, and thyme in a plastic bag; add meat and shake to coat. Melt butter in large saucepan or Dutch oven; brown meat in butter. Add beef broth. Cook over low heat for 15 to 20 minutes. Add potatoes, carrots, onions, celery, and bay leaves. Cook covered over medium heat for 1 to 1 1/4 hours or until meat and vegetables are tender. Add peas and cook uncovered before serving and season to taste with salt and pepper. Makes 6 to 8 servings.