INGREDIENTS
1 tbsp
olive oil
2 1/2 lb
beef stew meat
salt and pepper
1
onion (diced)
2 tsp
minced garlic
1 lb
small yellow potatoes (quartered or halved)
4
carrots (peeled, halved and cut into 1 inch pieces)
3 cups
beef broth
3 tbsp
tomato paste
1 tsp
dried thyme leaves
1
bay leaf
1 cup
frozen peas
3 tbsp
flour
2 tbsp
chopped parsley