Fort Stanwix Beef (Or Veal) Stew

Ingredients

• 2 1/2 lbs beef, cut into 2 in squares
• 1 quart cold water
• 2 teaspoons salt
• 1 pinch thyme
• 6 cloves
• 6 carrots, peeled and cut into chunks
• 1 stalk celery, diced (optional)
• 2 sprigs parsley, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 12 white pearl onions, peeled

Directions

1. 1

   Combine beef in dutch oven with water, salt, herbs and cloves.

2. 2

   Cover and simmer for one hour 15 minutes, skimming occassionaly.

3. 3

   Add onions, carrots, celery and cook until vegetables are tender.

4. 4

   Drain and measure stock and make up to or cook down to 2 cups.

5. 5

   Discard cloves.

6. 6

   Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.

7. 7

   Pour over meat and vegetables.

8. 8

   Sprinkle with parsley.

9. 9

   Serve with hot noodles or rice.