This bistro beef stew is a dish that you may find in a cafe in France, made with wine or beer. Whatever spirit is used, this dish is always delicious.

Cut the meat into 1-inch pieces. Combine flour and pepper; lightly coat the beef with flour mixture. In a large pot, heat 2 tablespoons oil on medium setting, until smoking hot. Brown half of the meat at a time.

Add onions and garlic to the pan, cook and stir over medium heat for 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Pour in the stock and stir gently. Add mushrooms, bay leaves, thyme, and marjoram. Bring to a boil, reduce heat; cover tightly and simmer for 45 minutes.

Add the carrots; cover and simmer for 30 minutes or until beef is tender. Add peas and simmer for another five minutes.