Combine flour, salt and pepper; dredge beef in flour mixture. Cook beef and onion in hot vegetable oil in stock pot over medium heat until beef is browned.
Stir in beef stock, soy sauce, worcestershire sauce, steak sauce, garlic, bay leaves and thyme. Cover, reduce heat and simmer over low heat for 1 hour.
Stir in potatoes and carrots. Cover and simmer over low heat until vegetables are tender.
Add peas and cook an additional 5 to 8 minutes.
Remove bay leaf, garnish each serving with fresh, chopped parsley.
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