3 teaspoons olive oil, divided
1 lb. stew meat, visible fat removed
1 cup chopped onion
1 clove garlic, minced
2 1/2 cups homemade beef stock or canned unsalted chicken stock
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 bay leaf
4 medium red potatoes (about 1 lb.) cut in 1-inch chunks
2 large carrots, sliced 1/4-inch thick
2 celery stalks, sliced
2 1/2 Tablespoons flour
1/4 cup stock
Instructions
See full instructions on : jennycancook.com
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