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• 2 pounds beef chuck cut into bite-sized pieces
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons flour
• 2 cups beef stock
• 1/2 teaspoon dried thyme
• 1 tablespoon minced fresh parsley
• 1 large clove garlic, minced or put through a garlic press
• 2 bay leaves
• 6 carrots, chopped
• 3 medium russet potatoes, peeled and chopped
• 3 small onions, quartered
• 1/2 cup chopped celery
• salt and black pepper to taste

Over medium heat, brown the beef in the butter. Remove beef, and add the flour, stirring quickly until lightly browned.

Add the beef stock and stir until heated. Return the beef to the pan, along with the remaining ingredients. Lower heat and simmer, covered, for 45 minutes. Set pan lid slightly ajar and cook an additional 15 minutes.

Check seasonings and add salt and pepper, if desired. Remove bay leaves before serving. Makes 6 to 8 servings.

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