Beef Stew

2⁄3 cup flour 1⁄4 teaspoon pepper 3 lbs beef chuck, cut in -1 1⁄3 cup olive oil 1 cup coarse onions, chopped 1 cup celery 3 garlic cloves, crushed 2 (21 ounce) cans 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 lb mushroom 1⁄2 cup red wine or 1⁄2 cup water or 1⁄2 cup 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.