Put flour in gallon size ziploc bag; add meat and shake to coat.
In deep pot, fry meat in oil till brown.
Remove meat and drain oil from the pot; toss all meat back in pot and fill with water to cover meat.
Bring to a boil; reduce heat to simmer; simmer 2 to 3 hours.
Stir in cubed potatoes, thinly sliced carrotts, quartered onion, drained peas, tomato sauce,
and gravymaster.
Bring to a boil; reduce heat to simmer and add bay leaf and salt and pepper; simmer 1 hour longer.
Serve with egg noodles and biscuits.
