1 1/2-2 lbs. beef stew meat
1 tbsp. butter
1 lg. onion, slivered or
1 (8 oz.) pkg. tiny whole frozen onions
1 c. undiluted canned beef consomme
3 carrots, peeled, sliced
3 parsnips, peeled, sliced
4 stalks celery, sliced
8-10 whole white peppercorns
2 bay leaves

Cut stew meat in chunks. Brown meat in butter in heavy skillet, a few chunks at a time. Place in casserole when browned. Add onion and beef consomme. Heat to boiling and add spices. Cover with lid.

Braise meat for about 1 hour. Add carrots, parsnips and celery. Simmer for another 30-40 minutes or until meat is fork tender and vegetables are done. Don't overcook. Serve hot.