Beef Stew

3 pounds beef - chuck, round or rump
6 tablespoons shortening or butter
1 large onion coarsely chopped
3 cups beef broth
1 clove garlic halved
2 tablespoons parsley finely chopped
1 bay leaf
1 pinch dried thyme
1 tablespoon salt
1/4 teaspoon pepper
6 medium potatoes peeled and halved
6 medium carrots peeled and cut in 3" lengths
3 medium onions cut in quarters
2 stalks celery cut in 2" lengths
8 ounces tomato paste
10 ounces frozen peas

1. Cut beef into 1 1/2" cubes and dredge in flour
2. In a large kettle melt shortening
3. Brown beef in hot shortening and brown on all sides
4. Add onions and continue cooking until tender
5. Add beef broth, garlic, parsley, bay leaf, thyme, salt & pepper
6. Cover and simmer 1 1/2 hours or until meat is tender
7. Add potatoes, carrots, onion & celery; cook another hour or until vegetables are tender
8. Fifteen minutes before end of cooking, stir in tomatoes and peas