– 2 pounds beef stew meat, cubed – 4 large carrots, peeled and sliced – 4 potatoes, peeled and diced – 1 onion, chopped – 2 cloves garlic, minced – 3 cups beef broth – 1 cup red wine (optional) – 1 can (14.5 ounces) diced tomatoe – 2 bay leave – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – Salt and pepper to taste – 2 tablespoons all-purpose flour – 2 tablespoons vegetable oil – 1 cup frozen peas (optional)
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