2 lb. boneless beef bottom roast or other stew meat, cut into 1-in pieces
5 tsp. vegetable oil
salt
2 onions, chopped
6 cloves garlic, minced
2 tsp. dried thyme
1 (14.5 oz.) can low-sodium beef broth
3 carrots, chopped
1 1/2 cups frozen peas
Instructions
1. Mix flour and pepper. Toss beef in mixture; reserve any leftover flour.
2. Warm 2 tsp. oil in a pot over medium heat. Add half of beef and cook, stirring, until browned, 3 minutes. Remove beef to a plate. Add 1 tsp. oil to pot and brown remaining beef, 3 minutes longer. Remove to a plate; season beef with salt.
3. Warm 2 tsp. oil in pot. Saute onions, garlic, and thyme until onions have softened, about 3 to 5 mins.
4. Stir in broth; raise heat to medium-high. Cook, stirring, for 1 minute, scraping up browned bits from pot. Whisk in reserved flour. Return beef to pot. Bring to a boil, lower heat, cover and simmer for 1 hour and 15 mins. Stir in peas. Simmer 10 mins longer.
