Preheat oven to 350 degrees. Combine flour, salt and pepper, add beef in zip top bag and shake to coat beef. Heat oil in 12" skillet over medium heat until hot. Press garlic into oil and add beef reserving any remaining flour mixture. Cook until beef is eventually browned, stirring occasionally. Remove beef and garlic to garlic bowl, sprinkle with the reserved flower mixture and thyme. Add beef broth, tomatoes, and onion. Cover baking dish and bake 1 1/4 hours. Meanwhile, slice potatoes into 1/2" thick slices and cut slices crosswise in half. Slice carrots. Carefully remove baking dish stir in potatoes and carrots into stew and cover. Bake 1 hour or until beef and vegetables are tender. Stir in peas.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 60.1mg||18 %|
|Sodium 317.9mg||11 %|
|Potassium 774mg||20 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.5g|
|Protein 29.6g||42 %|
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Calories per serving: 263
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