1/3 c. blended oil
1 1/2 lb. beef chuck, well trimmed & cut into pieces
1 sm. carrot, cut fine dice
1 rib celery, cut fine dice
1 med. onion, cut fine dice
2 cloves garlic, chopped
1 lg. bay leaf
1 sm. potato, cut in fine cubes or 1 sm. can whole tiny potatoes
1 chicken bouillon cube, Maggi brand
1/4 tsp. thyme leaves
Salt & black pepper to taste
3-4 c. water

1. Place 1/2 the oil in a heavy sauce pot and heat over a moderate fire.

2. Add beef cubes, season with salt and pepper, cook until the meat begins to exude. Do not brown. Drain in colander.

3. Add the remaining oil, heat and add carrots, celery and onions. Saute until onions are translucent. Add garlic, season with salt, pepper and bay leaf. Saute until garlic begins to impart its aroma.

4. Return beef to pot and stir together, brown slightly, season with thyme.

5. Add the minimum measure of water; return to a simmer. Add bouillon cube. Taste and adjust seasoning if needed. Let cook until meat is tender. NOTE: If using canned potatoes, add as a garnish when stew is fully cooked. If fresh potatoes are used, add potatoes when meat is slightly tender and continue cooking until meat and potatoes are cooked.

Add additional water only after a substantial amount has evaporated and not a little at a time as it evaporates. Stew should be of heavy consistency.

NOTE: Potatoes can be omitted and stew served over a bed of rice or noodles.