Ingredients:

• 3 teaspoons olive oil, divided
• 1 lb. stew meat, visible fat removed
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 1/2 cups homemade beef stock or canned unsalted chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 4 medium red potatoes (about 1 lb.) cut in 1-inch chunks
• 2 large carrots, sliced 1/4-inch thick
• 2 celery stalks, sliced
• 2 1/2 Tablespoons flour
• 1/4 cup stock

Instructions:

1. Heat 2 teaspoons of oil in a Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
4. Add stock, salt, thyme & bay leaf and bring to a boil. Cover & simmer for 2 hrs.
5. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
6. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.