2 lb. lean beef, cut into 2 inch cubes
4 tbsp. butter
Flour
Salt
Black pepper
1 clove garlic
1 tsp. thyme leaves
2 1/2 to 3 cups boiling water and 2 or 3 bouillon cubes
Parsley
Celery leaves, optional
1 bay leaf
1 onion, chopped
12 small fresh pearl onions, peeled and left whole
8 carrots, peeled and cut into 3 pieces crosswise

Place flour, salt and pepper into plastic bag. Add meat cubes and shake to coat them evenly. Melt butter in heavy skillet or Dutch oven. Add garlic and meat cubes. Add more butter as needed and sprinkle meat with thyme as it browns. When meat is browned on all sides, add the stock (boiling water in which bouillon cubes have been dissolved) and stir. Add a few sprigs of parsley, the onion and bayleaf, plus the celery leaves, if desired. Stir. Bring to a boil, cover tightly and reduce heat to simmer. Cook gently 1 1/2 hours, or until meat is tender. When meat is about half done, however, add the pearl onions, potatoes and carrots. The stew can be thickened with 2 tbsp. cornstarch dissolved in 1/4 c. cold water.