2 lb stewing beef, trimmed and cut into 1 inch cubes
1 T 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 can (28 oz) whole tomatoes (I use plum tomatoes)
1 1/2 tsp Italian seasoning
3 C sodium reduced beef broth, divided
2 bay leaves
1 C frozen peas
1/4 tsp salt
1/4 tsp ground black pepper
1/2 C ap flour