Beef Stew Over Thyme Mashed Potatoes

The weather is cooling down and Fall is finally beginning to set in. Hello, warm comfort food!
Due to all this sudden rain we’ve been having in Northern California, soup has never sounded better.
My husband had requested beef stew for dinner last night. I found a recipe from Lauren’s latest that was simple and delicious. And even better that we only needed a few extra ingredients from the store. Our house tends to always be filled with fruits, vegetables, and potatoes for dinner choices. It was easy to make and heavenly over thyme mashed potatoes (make mashed potatoes and add a bunch of dried thyme with salt and pepper).
The ultimate comfort food.

 2 tablespoons olive oil
1 lb. stew meat
4 large carrots, peeled & chopped
1 onion, diced
2 cloves garlic, minced
salt & pepper, to taste
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 large bay leaf or 2 small (did not use)
2 cups beef broth
2 tablespoons butter
2 tablespoons flour
heaping 1/3 cup frozen peas
mashed potatoes (recipe found here)
 In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Add the beef broth. Cover and simmer 2-4 hours or until meat is very tender. When you are ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it’s done. Serve hot over mashed potatoes.