My Pasta Beef Stew

• 2 lbs stewing beef (2 inch cubes)
• 3 tablespoons oil
• 1/3 cup flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons parsley (chopped)
• 1/4 teaspoon savory
• 1/4 teaspoon thyme
• 4 cups tomato juice
• 3 medium onions (Quartered)
• 6 medium carrots (Thinly Sliced)
• 1 cup turnip (Cubed)
• 1 1 cup pasta shells or 1 cup macaroni
• 12 ounces frozen peas

1. Saute meat in large Dutch oven and sprinkle with flour and brown. Stir in seasonings and tomato juice. Cover and simmer on medium heat for 1 hour, stirring occasionally.
2. Stir in onions, carrots and turnips and simmer another 30 minutes. Add pasta and cook another 20 minutes for bows and shells and only 5 minutes for macaroni. Stirring occasionally. Add frozen peas and cook 10 minutes more.
3. Check seasonings and adjust.

stewing beef, oil, flour, salt, pepper, parsley, thyme, tomato juice, onions, carrots, pasta shells, frozen peas

Taken from www.food.com/recipe/my-pasta-beef-stew-366686 (may not work)