Beef and Vegetable Stew | A Cup Of Cream

Ingredients

• 4 tablespoons oil, divided in halves
• 4-5 pounds chuck roast cut up into 1-1 ½ inch chunks
• 2 medium yellow onions, (1 onion chopped into ~1-inch pieces and 1 onion diced into small pieces)
• 3 tablespoons flour
• 4 cups beef broth
• 1, 6-oz can tomato paste
• 1 pound of carrots, chopped into ½ inch pieces
• 1 pound of russet or red potatoes cut into ½ inch pieces. Optional to peel the potatoes
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼ teaspoon dried thyme
• 2 bay leaves
• 1, 15-oz can tomato sauce
• 1, 32-oz can crushed tomatoes
• 1 can of corn, undrained *see note
• 1 can of green beans, undrained *see note
• 1 ½ cups frozen peas