2/3 Flour
1/4 Pepper
3 Beef Chuck
1/3 Olive Oil
1 Coarse Onions
1 Celery
3 Garlic Cloves
2 Condensed Beef Broth
1 Bay Leaf
1/4 Dried Thyme Leaves
1 Parsley
6 Potatoes
6 Carrots
2 Onions
1 Mushroom
1/2 Water
Beef Broth


Combine flour and pepper; coat beef cubes.
Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
Sauté onion, celery and garlic until tender.
Return beef to pan.
Add beef, broth, wine and spices.
Bring to a boil, stirring occasionally.
Reduce to simmer, cover and continue cooking for 1-3/4 hours.
Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.,
Simmer until thick.