Belgian Beef Stew - cooking recipe

Ingredients

1/4 c. flour (all-purpose)
2 1/2 tsp. salt
1/2 tsp. pepper
2 lb. beef chuck cubes, 1-inch
1/2 c. salad oil
2 lb. onions, sliced
1 clove garlic, crushed
1 can (12 oz.) light beer
1 Tbsp. soy sauce
1 Tbsp. Worcestershire
1 Tbsp. bottled steak sauce
2 bay leaves
1/2 tsp. dried thyme leaves
2 lb. potatoes, cubed
1 pkg. (10 oz.) frozen peas
2 Tbsp. chopped parsley

Preparation

Combine flour, salt and pepper.
Use to coat beef well.
In 1/4 cup hot oil in Dutch oven or kettle, saute garlic and onions 8 to 10 minutes until onions are tender.
Remove; set aside.
Heat remaining oil.
Add chuck; brown well on all sides.
Return to onion and garlic pan, add beer, soy sauce, Worcestershire, steak sauce, bay leaves and thyme; mix well.
Bring mixture to boiling. Reduce heat and simmer covered 1 1/2 hours.
Add potatoes; simmer, covered 20 minutes or until potatoes are done.
Add peas.
Simmer, covered 8 minutes longer.
Add more salt if needed.