2/3 cup flour
1/4 teaspoon pepper
3 pounds beef chuck, cut in -1-inch cubes
1/3 cup olive oil
1 cup coarse chopped onions
1 cup celery
3 cloves garlic, crushed
2 cans (10-1/2 oz.) condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 pound mushrooms
1/2 cup red wine, or water or 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.