2 lb Beef stew meat
1 lb small Irish potatoes
1 bunch carrots
¾ lb small onions
2 fresh tomatoes
Assorted spices, (thyme, bay leaves, garlic, etc) in cloth bag
2-1/2 pints beef stock
Salt and pepper
Stew meat until tender; add vegetables and spices. Cook until vegetables
are done. Strain off one cup of stock from stew; thicken slightly with
beef roux mixture. Pour back into stew and let simmer until ready to serve,
about one half hour. Serves 6.