Hearty Beef Stew

2 pounds boneless beef chuck-eye roast, cut into 1-1/2 inch pieces
1 cup of flour seasoned with salt and pepper
5 Tablespoons vegetable oil
2 cups onions, sliced
1 cup of carrots, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce (Hunts is best)
1 Tablespoon tomato paste
3 cups of water
1 teaspoon salt
1/4 teaspoon pepper
4 bay leaves
1/4 teaspoon sweet basil
1/4 teaspoon oregano
1 Tablespoon sugar
8 medium Yukon potatoes, cut in large pieces
1 cup of frozen peas
1 cup of frozen pearl onions

1. Toss meat with flour mixture and brown in 5 Tablespoons oil in Dutch oven. When meat is browned, add onion and carrots and cook on low for about 30 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
3. Add to Dutch oven tomato sauce, tomato paste, minced garlic, water, salt, pepper, bay leaves, basil, oregano and sugar. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
4. Take pot out of oven and skim excess fat off. Remove bay leaves and then add potatoes, peas, and pearl onions and return to oven for 45 minutes until potatoes and vegetables are tender.

Serve with buttered noodles, green salad, and crusty French bread or rolls.

Adapted from Rosine's Cuisine by Renee Davi and the Cooks Illustrated website