1
Preheat oven to 200
2
Put 1 1/2 tsp flour, 1/4 tsp salt, 1/4 tsp pepper in large Ziploc bag. Add beef and shake to coat.
3
Heat oil in oven-proof skillet or dutch oven; brown beef in oil over high heat, 2-4 minutes. Remove meat from pan.
4
Reduce heat to medium and add chopped onions to pan. Saute until just softened. Add minced garlic and cook until golden. Stir in remaining flour and cook until it just begins to color, about 1 minute.
5
Pour in beer, tomatoes, and 1 cup beef broth; add bay leaf, thyme, and sliced carrots. Return beef to pot.
6
Bring to simmer, cover, then place pan or pot into oven.
7
Cook in oven until meat is tender, about 60-90 minutes.
8
Check on stew occasionally. Add extra broth if liquid is running low.
9
Ten minutes before serving, add peas to stew. Cover and let stand. Season to taste and sprinkle in minced parsley, then serve in 1-cup servings.
