Fort Stanwix Beef (Or Veal) Stew

• 2 12 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

1. Combine beef in dutch oven with water, salt, herbs and cloves.
2. Cover and simmer for one hour 15 minutes, skimming occassionaly.
3. Add onions, carrots, celery and cook until vegetables are tender.
4. Drain and measure stock and make up to or cook down to 2 cups.
5. Discard cloves.
6. Melt butter in skillet, add flour and blend.
7. Add stock slowly, cooking gently until mixture boils and thickens.
8. Pour over meat and vegetables.
9. Sprinkle with parsley.
10. Serve with hot noodles or rice.

beef, water, salt, thyme, cloves, carrots, celery, parsley, butter, flour, white pearl onions

Taken from www.food.com/recipe/fort-stanwix-beef-or-veal-stew-267656 (may not work)