Redeye Stew - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons vegetable oil
2 1/2 lbs beef stew meat, trimmed of fat
2 large russet potatoes, peeled and cut into chunks (or 6 small potatoes)
2 carrots, cut into large pieces
1 yellow onion, cut into 8 slices
2 garlic cloves, minced
1 bay leaf
2 sprigs fresh thyme
1 cup strong coffee
2 2 cups beer or 2 cups wine
1 cup frozen peas

Preparation

Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
Put a large saute pan over med-high heat; add in the oil.
Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
Remove the saute pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
Pour the coffee into the slow cooker; add in the water.
Cover and cook on low for 5 1/2 to 7 1/2 hours, until the meat is very tender.
Add in the peas; cook 30 minutes.
Ladle into bowls; serve hot.