Beef and root stew

• 2 pounds beef stew meat
• salt
• 2 tablespoons fat
• 1 onion, chopped
• 3 carrots, cut in coins
• 3 potatoes, cubed
• 2 tablespoons flour
• 4 cups water or broth
• 1 bay leaf
• a handful of parsley

Steps

1. 1

   Salt the meat. Brown it in the fat in a heavy pot, in batches, and set it aside.

2. 2

   Cook the onion in the same pot until it softens.

3. 3

   Stir in the flour, then the water, and scrape up the browned bits.

4. 4

   Return the meat, add the bay, and simmer covered for an hour.

5. 5

   Add the carrots and potatoes. Simmer another 40 minutes, until both give to a fork. Salt it, throw in the parsley, and take out the bay.

The stew is better the next day. Cool it, keep it cold, and heat it through before you put it on the table.