2 lb boneless beef bottom round roast or other stew meat, cut into 1 inch pieces
5 tsp vegetable oil, divided
2 onions, chopped
6 cloves garlic, minced
2 tsp dried thyme
1 can (14.5 oz.) low-sodium beef broth
3 carrots, chopped
1.5 cups frozen peas
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Let's Make It
MIX flour and pepper. Toss beef in mixture; reserve any leftover flour. Warm 2 tsp. oil in a pot over medium heat. Add half of beef and cook, stirring, until browned, 4 minutes. Remove beef to plate. Add 1 tsp. oil to pot and brown remaining beef, 4 minutes longer. Remove to a plate; season beef with salt.
WARM 2 tsp. oil in pot. Sauté onions, garlic, and thyme until onions have softened, 3 to 5 minutes. 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 minutes.
STIR in carrots; simmer for 30 minutes. Stir in peas. Simmer 10 minutes longer.