Step 1

Place the flour and the pepper in a large resealable plastic bag.  Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.

Step 2

In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.

Step 3

When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.

Step 4

Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.

Step 5

Stir in the peas and cook until heated through. Remove the bay leaf and serve.