1 c. chopped onion
1/2 c. oil
3 lbs. chuck or rump, cut in 1 1/2 inch cubes
6 sm. onions, peeled
1 green pepper, cut up
1 c. celery
1 tbsp. parsley flakes or fresh, cut up
1 clove garlic, chopped
6 potatoes, peeled and cut into 4
6 carrots, peeled and cut into 2 inch pieces
2 bouillon cubes in 4 c. water
2 tbsp. flour

In a hot Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onion, green peppers and celery to Dutch oven and saute until tender (about 8 minutes). Return beef to pan. Add parsley, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon thyme, 1 bay leaf and bouillon cube mixture. (May add red wine if desired).

Bring to boil. Reduce heat and simmer covered for 1 1/2 hours. Add vegetables and simmer covered for about 1 hour or until vegetables are tender. Remove from heat, skim off fat. Mix flour good with about 1/4 cup of water. Stir into beef mixture. Simmer about 10 more minutes until slightly thickened. Serves about 6.

Great with dumplings! Mix dumplings according to directions on Bisquick box. Spoon by the tablespoon all over the top of stew and let cook about 10 more minutes until dumplings are cooked.