Beef Stew

5 Lbs. cubed beef (hip, romp or chuck) Oil for browning Flour, salt and pepper 4 each onions 2 each carrots 2 each ribs celery 4 each cloves garlic 2 each bay leaves 1 tsp. thyme Water to cover, wine or stock Brown roux as needed Salt Pepper Dredge the beef in seasoned flour. Add oil to hot stew pot and heat the oil at the beef in batches are not to overwhelm the oil, brown well. Pour out any excessive oil. Add everything else except the roux. Bring to a boil reduce the heat, cover and simmer for 1 1/2-2 hours. Thicken with the brown roux. Simmer for 30 minutes. Adjust seasoning.