Tom's Beef Stew

1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1 lb. beef stew meat, cut into 3/4 inch cubes
1/2 cup margarine or butter
1/2 of a 10-1/2 ounce can beef broth
1/2 cup red wine or beer
3 medium potatoes, cubed and peeled (1 lb)
2 cups chopped carrots (1 lb)
2 large onions, chopped (2 cups)
2 cups sliced mushrooms
1 cup sliced celery
2 bay leaves
1 (8 oz) can peas, drained or 1 cup frozen peas

Combine flour, salt, pepper and thyme in a plastic bag. Add meat, and shake to coat.

Melt margarine or butter in a large saucepan or dutch oven. Brown meat in margarine or butter. Add beef broth and wine or beer.

Cook, covered, over low heat for 15 to 20 minutes. Add potatoes, carrots, onions, mushrooms, celery and bay leaves. Cook, covered, over medium heat for 1 to 1-1/4 hours or till meat and vegetables are tender.

Add peas. Cook, uncovered for 5 minutes or till the peas are heated through. Remove bay leaves before serving. Season to taste with salt and pepper. Makes 6 to 8 servings.