Cut excess fat off stew meat. Salt and pepper and dredge lightly in flour. Brown in a minimum amount of fat in a large Dutch oven. (Too much fat makes the stew greasy.) Add chopped onions, a little garlic, and boiling water to cover. Simmer for about 1 hour, or until meat is done but not quite tender. Add carrots, potatoes, celery, and additional water or broth, if needed. Adjust the salt and pepper to taste. Add a sprinkling of herbs-marjoram, thyme, and basil. Simmer until the vegetables are done. The gravy should be very thick as the stew finishes and will burn if not watched. Stir the vegetables about in the gravy, but do not break them up.
|