Coat beef chunks with flour.

Heat salad oil in a 6-quart Dutch oven.

Brown the floured beef in the hot oil.

Remove browned beef from the Dutch oven and set aside.

Add chopped onion to the Dutch oven with the meat drippings.

Cook the onion until softened.

Stir in 3-4 tablespoons of flour and 1 cup of water to form a thick base.

Cook the mixture until thickened.

Add tomato paste, beef stew seasoning mix, and salt to the mixture.

Gradually add the rest of the water, stirring until smooth.

Return the browned beef to the Dutch oven.

Bring the stew to a boil, stirring constantly.

Reduce the heat to low, cover the Dutch oven, and simmer for 2 1/2 hours, stirring occasionally.

Add carrot chunks to the stew and cook for 1/2 hour.

Add potato chunks and continue cooking until the carrots and potatoes are tender.

Stir in the drained English peas.

Heat for 5 minutes more to warm the peas through before serving.