Beef Stew

Ingredients 2 pounds bottom round ½ pound butter-divided 1 onion, diced 2 stalk celery, diced 2 carrots, diced ½ cup tomato paste 1 ¼ cup beef broth ½ pound of flour 2 cooked potatoes, diced 1 ¾ tsp thyme 1 ¾ tsp marjoram 2 tsp garlic powder 1 bay leaf Salt and pepper to taste 4 ounces fresh peas Directions Trim and dice the bottom round. Clean and dice the vegetables, set aside the meat and vegetables in separate bowls In a large stock pot over medium heat, melt the first ¼ pound of the butter