Ingredients

• 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
• 1 tablespoon olive oil
• 2 medium sized onions, chopped into large pieces
• 2 ribs celery, chopped
• 4 carrots, chopped
• about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and blue, no need to peel)
• 1 28 oz. can whole tomatoes (I use plum tomatoes)
• 1 1/2 teaspoons Italian seasoning
• 3 cups sodium reduced beef broth, divided
• 2 bay leaves
• 1 cup frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cups all-purpose flour