Beef Stew with Thyme and Ale

Name: Beef Stew with Thyme and Ale
Ingredients: 2 Paper lunch bags; 4 tablespoons All purpose flour; 1 tablespoon each, thyme, cracked black pepper, garlic salt; 1 pound Top round or blade chuck roast (cut into 1/2 chunks); 3 tablespoons Olive oil, divided; 2 Medium onions, diced; 2 Celery ribs, diced; 2 cups Diced carrots; 8 ounces Your favorite pale ale or lager; 4 cups Beef broth; 5 Cloves garlic, minced; 4 sprigs Fresh thyme; 2 teaspoons Dried oregano; 3 Bay leaves; 2 cups Peeled, chopped Russet potatoes; 1 cup Frozen peas (optional); Salt and Pepper to taste