Browned Beef Stew

• 1 lb beef chuck
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup vegetable oil
• 1 onion, chopped fine
• 1 carrot, chopped fine
• 1/4 cup celery, finely chopped, with a few minced leaves
• 2 tablespoons parsley, minced
• 1 pinch thyme
• 3 cups water
• 2 medium potatoes, diced
• 2 carrots, diced
• 2 onions, diced
• 1 (10 ounce) package frozen peas

1. Coat meat with flour, salt and pepper, shaking together in a paper bag.
2. Heat vegetable oil in a large heavy skillet over medium heat.
3. Add meat, remaining flour and chopped onion. Brown well.
4. Add chopped carrot, celery, parsley, thyme, and water.
5. Cover and cook over low heat for 1-1/2 hours, stirring now and then.
6. Add diced potatoes, carrots and onions; cook 1/2 hour longer.
7. Add peas and continue cooking about 15 minutes.

beef chuck, flour, salt, pepper, vegetable oil, onion, carrot, celery, parsley, thyme, water, potatoes, carrots, onions, frozen peas

Taken from www.food.com/recipe/browned-beef-stew-485621 (may not work)