Winter Oven Beef Stew

• 6 tablespoons all-purpose flour, divided
• 1/4 teaspoon salt, optional
• 1/2 teaspoon pepper, divided
• 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 3/4 teaspoon dried thyme
• 3 large potatoes, peeled and cut into 1-inch cubes
• 3 medium carrots, cut into 1/4-inch slices
• 1/2 cup frozen peas, thawed

1. In a large resealable plastic bag, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350u0b0 for 1-1/4 hours.
3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

allpurpose flour, salt, pepper, boneless beef chuck roast, onion, canola oil, garlic, beef broth, tomatoes, thyme, potatoes, carrots, frozen peas

Taken from www.tasteofhome.com/recipes/winter-oven-beef-stew/ (may not work)