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