Beef Stew

Ingredients
2 pounds bottom round
½ pound butter-divided
1 onion, diced
2 stalk celery, diced
2 carrots, diced
½ cup tomato paste
1 ¼ cup beef broth
½ pound of flour
2 cooked potatoes, diced
1 ¾ tsp thyme
1 ¾ tsp marjoram
2 tsp garlic powder
1 bay leaf
Salt and pepper to taste
4 ounces fresh peas
Directions
Trim and dice the bottom round. Clean and dice the vegetables, set aside the meat and vegetables in separate bowls
In a large stock pot over medium heat, melt the first ¼ pound of the butter
Roll the beef in the flour and brown on all sides in the melted butter-remove onto a plate
Add the second ¼ pound of the butter and the diced vegetables to the pan and sauté until soft, season with a bit of salt and pepper
Add the tomato paste and stir well, scraping the pan of any bits that are stuck to the bottom
Return the browned meat to the pan-stir well, add the rest of the flour and make a roux in the pan
Pour in broth, bay leaf, marjoram, thyme salt, pepper, and garlic powder-mix well
Bring to a boil, cover, and reduce heat. Simmer uncovered, for 45 minutes to an hour or until beef is tender, stirring occasionally
Add the diced cooked potato to the pot, and stir into mixture, cooking until everything is tender
Add peas and stir well