Irish Beef Stew

1 1/2 t salt-divided (I prefer Kosher)
1 t freshly ground black pepper-divided
1/2 c flour-divided
2 lbs beef cubes from round
1/4 c unsalted butter, vegetable or olive oil
2 1/2 c water-divided
1 can (8 oz.) tomato sauce
2 T fresh parsley-chopped
2 t fresh thyme leaves
6 medium carrots-peeled and cut into 2" lengths
8 pearl onions or 1 large onion cut into 8ths
3 c diced turnip
12 small new potatoes or 3 large all purpose potatoes cut into 4ths
1 package (10 oz.) frozen peas

Coat beef (or chicken) in 1/4 c flour, 1/2 t salt and 1/2 t pepper in a plastic bag. Do this in batches.
Brown meat in butter or oil.
Add 2 c water, tomato sauce, thyme, parsley and remaining salt and pepper.
Bring to a boil, reduce heat and simmer for about 45 minutes until meat is tender. 
Add carrots and simmer 15 minutes.
Add onion, turnip and potato. Simmer for 30 minutes. 
Mix remaining flour and water and whisk into stew to thicken if necessary.
Add peas and simmer for 5 minutes. 
Serve.