2 lbs beef stewing meat

Whole grain white rice flour for coating meat

Olive oil enough to just coat the bottom of the stew pot

2 to 3 bay leaves

1 or 2 chopped shallot

1 or 2 garlic clove cut on half

1 pinch or more of dried rosemary 

1 pinch or more of dried thyme

3 to 4 carrots diced large

2 celery stalks diced large

1 large handful of string beans cut into one inch lengths

1 cup of peas (thaw and wash thoroughly under water if frozen)

2 to 3 cups of Chicken or beef broth (enough to cover meat and veggies)

Prepare the meat.  Cut into cubes and bring the meat up to room temperature (about 20-30 minutes).

Lightly cover the bottom of your pot/Dutch oven (heavy stainless steel or enamelled cast iron) with olive oil.

Next, heat your pot on the stove for about 7 to 10 minutes depending on how heavy your pot is.  My cast iron Cuisinart Dutch oven takes about 10 minutes.

While heating place two bay leaves in the oil.  If you see little bubbles forming around the leaves, it is a sign that your oil is hot enough.

When oil is hot, sear your meat on all sides in batches.  Put in a plate.

Turn down the heat and add shallots.  Cook until soft.

Add a bit of the broth enough to cover bottom of pot and begin scraping the bits from the bottom.  Add the meat and coat it with the scraped mixture.  Add enough broth to cover meat and stir until thicken.  Add the vegetables except for and softer ones like the string beans, potatoes or peas if using.  Add these softer vegetables about a half hour before the end of cooking time.  Adjust heat so that stew  simmers slowly.

Cook on the low heat on stove for two hours.   Check and stir from time to time to make sure stew does not stick.

Serve with rice.