Red-Eye Beef Stew

Ingredients

• 2-1/2 pounds beef Shoulder Roast Boneless or Bottom Round Roast , cut into 1-1/2 inch pieces
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 2-1/2 cups brewed coffee
• 1/3 cup tomato paste
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
• 8 ounces button or cremini mushrooms, cut in half
• 1-1/2 cups baby carrots
• 8 ounces sugar snap peas