Ingredients for 6 servings:
1. 2 -2 1/2 lbs lean beef, cut into cubes
2. 2 tablespoons light olive oil
3. 2 tablespoons butter (or margarine)
4. 1 onion, finely chopped
5. 1/4 cup flour
6. 1 bay leaf
7. 2 teaspoons chopped fresh thyme (or 1 tsp dried)
8. 4 cups beef stock
9. salt & pepper
10. 1/4 cup red wine (recommended!)
11. 6 -8 carrots, coarsely chopped
12. 6 -8 potatoes, coarsely chopped
13. 6 -8 small onions, coarsely chopped
14. 1 (28 ounce) can Italian tomatoes, drained & chopped
15. 1/4 cup chopped fresh Italian parsley

Directions:
1. Pat meat dry with a paper towel.
2. Heat oil & butter together in a large heavy saucepan.
3. Add meat & cook, stirring constantly, until browned all over.
4. Remove from pot, cover & set aside.
5. To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
6. Add a little more butter, if necessary.
7. Stir in flour & cook, stirring, until mixture is golden.
8. Return meat to pot.
9. Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) – bring to a boil, stirring up browned bits from the bottom of the pot.
10. Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
11. Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
12. Taste & adjust seasoning, if necessary.
13. Sprinkle with parsley.