4 or 5 lb. beef chuck or rump roast
6 cloves garlic
1 c. chopped onion
1/2 tsp. thyme
3 tbsp. flour
1/4 c. cooking oil
1 lg. can tomatoes, undrained
1 sm. can tomato paste
2 c. water
1 tsp. Kitchen Bouquet
2 c. water
2 whole bay leaves
1/2 tsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper

Stuff beef with garlic. In 6-quart Dutch oven brown roast in 1/4 cup oil until very dark. Remove meat. Make a roux with the oil and flour, adding thyme while roux darkens, stirring constantly. When roux is smooth, add onions and cook about 1 minute, stirring constantly.

Add tomato paste and stir well. Blend in water, then add all other ingredients and stir. Raise heat and bring to a boil. Add meat, cover, lower heat to simmer for about 3 hours. If desired, shave 8 whole carrots and add 1 hour before meat is ready. Serve over rice or spaghetti. Serves 6-8.