1 lb. lean beef stew meat or chuck, cut into 1 1/2 inch cubes
2 - 3 tbsp. cooking oil
1 1/2 can (10 1/2 oz. each) condensed beef broth
2 whole black pepper corns
1 sm. bay leaf, optional
3 whole cloves
1/2 tsp. whole thyme
Pinch cayenne pepper
1 med. clove garlic
6 sm. potatoes, halved
6 sm. whole onions
4 carrots, cut into 1 inch pieces
2 med. tomatoes, peeled and cut into eights (canned whole tomatoes may
be used)

Slowly brown beef in hot cooking oil. Add beef broth (do not use consomme) and 1 1/2 cans water. Cover; simmer until meat is beginning to get tender, 1 1/2 to 2 hours. Stew may be cooked in pressure cooker. Follow time given for beef stew recipe in pressure cooker cookbook. Crock pot may also be used, following time given in crock pot cookbook.

In clean cheese cloth or white cloth, loosely tie together whole black pepper corns, bay leaf, cloves, thyme, cayenne and garlic. Add to stew with peeled vegetables. Cover; cook until vegetables and meat are fork tender, 30 to 45 minutes. Remove seasoning in bag. Drain off broth and measure. For each cup of broth, combine 2 tablespoons each of flour, water and salt. Blend until smooth, add to broth. Cook, stirring constantly until thickened. Pour over stew. Makes 6 servings.