2 lbs beef or venison stew meat (1 1/2 to 2 inch pieces)

1/2 cup flour seasoned with thyme, pepper, garlic powder, and beef soup base. (reserve 3 T of flour mixture for thickening.)

2 T olive oil

2 T beef soup base

1 bay leaf

1 large onion, cut into chunks

2 celery ribs, cut into chunks

6 carrots, cut into chunks

6 potatoes, cut into chunks



Heat olive oil in large dutch oven.  Place seasoned flour in a large heavy duty zipper top bag.  Add meat and shake until coated.  Brown in hot oil for about 15 minutes.  Add water to just cover meat.   Add beef soup base.  Simmer until tender, about 2 hours.  Add bay leaf, onion, celery, carrots, and potatoes.   Cook until tender, either on stove top or in the oven (if your kettle is oven safe).  If liquid needs to be thickened,  add reserved seasoned flour to 1/2 cup cold water.  Shake or whisk until smooth.  Add to boiling stew.  Cook until thickened.  Add additional seasonings if needed.  Remove and discard bay leaf.  Serve with fresh baked bread.