1 1/2 to 2 lb. beef chuck, cut into chunks
salt and pepper, to taste
3/4 cup all-purpose flour
paper bag or Ziploc plastic bag
extra virgin olive oil (or vegetable oil)
1 large yellow onion, chopped
1 large bay leaf (or 2 small)
2 stalks of celery with some leaves, finely chopped
6-8 carrots, cut up into round disks 1/2-inch thick
6 medium potatoes, peeled and cut into chunks
1 box frozen peas
fresh thyme leaves from two sprigs (optional)
1/2 cup red or white wine (optional)

Season meat with salt and pepper. Place flour in a paper bag or a Ziploc plastic storage bag and then add and shake meat (can do this in stages so as to coat meat well). Shake off excess flour from meat and put on plate.

In a large pot (cast iron, enamel is great) heat oil in pan, add meat to brown on all sides. The meat shouldn’t be crowded in pan; otherwise it will steam rather than brown - so do in batches. Add more oil as needed. It’s good if some of the meat/flower sticks and caramelizes on the bottom of the pan. When meat is browned, take out of pan and set aside on a platter or bowl.

Throw onion in pan. Add oil if needed. While cooking, try to work up the bits stuck to pan with a wooden spoon. If there are still bits stuck, you can add wine (the acidity will do the trick). Wine will add a little flavor too.

Add meat back to pan and add hot water until the meat is covered by 1-inch. Add bay leaf and bring just to a boil, reduce temperature to low, cover pot with lid and simmer for 1/2 hour.

Add carrots and celery and continue simmering slowly for up to 1 hour. Add water as needed.

Add potatoes and continue for about 1/2 hour. If using fresh thyme, add now.

Test to see that potato is cooked through. When done, add peas. Peas will cook right away. Gravy should be thick and smooth to coat, but not like a paste. If color is off, you can add Gravy Master. If you need to thicken, mix a small quantity of flour and water in a cup to make a thin batter. Swirl batter in pot and cook for 5 minutes or until gravy thickens. ENJOY!

Submitted by: HER SON, TOM