Beef Stew

Combine flour, salt, and pepper; dredge beef in flour mixture. Cook beef and onion in hot oil in wok over medium-high heat until beef is brown. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; cover, reduce heat, and simmer 1-1/2 hours.

Stir in potatoes; cover and simmer over low heat 20 minutes or until potatoes are tender. Add peas; cook an additional 5 to 8 minutes. Remove bay leaves. Garnish each serving with chopped parsley.