3 lb. beef stew meat, cubed
2 tbsp. oil
2 lg. onions, sliced
2 garlic cloves, minced
1 c. celery, chopped
1/4 c. parsley, chopped
2 1/2 c. canned tomatoes
1 bay leaf, crumbled
1/2 tsp. thyme
1 c. peas
12 sm. carrots
12 sm. onions
6 potatoes, quartered
1/2 c. flour
1 tsp. salt
Pepper

Brown meat in oil. Add sliced onions, garlic, celery, parsley, tomatoes, bay leaf, thyme, salt, pepper and 2 1/2 cups water or bouillon. Bring to a boil, reduce heat, cover, simmer for 2 hours or more. Add remaining vegetables and simmer for 1 more hour. Blend flour with 3/4 cup water and stir into stew to thicken.

Serves 6-8. Great with cornbread or popovers.