In a large Dutch oven, thoroughly brown meat on all sides in the butter. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hrs, stirring occasionally. Remove bay leaves and garlic. Add vegetables (except for peas). Cover and cook 30- 45 minutes, until vegetables are tender.
Add peas to the stew. Slowly mix 1/3 cup cold water into the flour to create a slurry. Slowly stir into stew. Continue to cook 5 minutes longer.