1 1/2 lbs. beef cubes (1 inch)
2 tbsp. salad oil
1 can beef broth
1/4 tsp. dried thyme leaves, crushed
1 c. celery, cut in 1 inch pieces
8 sm. whole white onions
2 tbsp. flour

In large heavy pan, brown beef in oil, pour off fat, add broth and thyme. Cover, simmer 1 hour. Add celery, onions, cook 45 minutes more. Gradually blend 1/4 cup water into flour until smooth, slowly stir into sauce. Cook, stirring until thickened.

Serves 6-8.