2 tablespoons oil
2 tablespoons butter
2 medium onions, 3 cups sliced into 1-2 inch pieces
2 pounds stew beef or lamb
1/3 cup potato flour
1 teaspoon salt, plus additional to taste
10 medium potatoes, 4 cups
6 large carrots, 4 cups
1/4 teaspoon pepper
4 cups chicken or beef broth
2 stems parsley
2 stems thyme
2 stems chives
2 fresh bay leaves
DirectionsIn large pot sauté onions in butter and oil on medium high heat and set aside. Cut meat into 1 inch cubes, salt, and coat with flour. In same pot brown meat and flour mixture until light brown.
Peel and cut potatoes into fourths. Peel and slice carrots into 1/2 inch rounds. Place both vegetables in pot with meat. Add pepper and broth.
Wash herbs and tie together with kitchen twine to form an herb bouquet. Place in pot.
Bring to a low simmer (do not boil) and cook for 2 - 2 1/2 hours or until desired tenderness.