Add stock, salt, thyme & bay leaf. Meat should be submerged so add more stock if needed to cover the meat.
Bring to a boil. Cover, reduce heat & simmer for 2 hours, checking occasionally.
After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.
The best stuffed peppers I’ve ever eaten! Simple and delicious oven recipe
Creamy Baked Spaghetti with Cream Cheese Recipe
Southern Chicken Fried Steak with Gravy Recipe
Put a bottle in the shower drain: what happens is unexpected
TRUE: Roseanne’s New Morning Show on Fox Breaks Viewer Records, Surpasses ‘The View’
You Will Eat at Least 3 Times a Day! Healthy Oatmeal Recipe! Eat and Lose Weight!
Grandma’s Peach Cobbler
Lumpia From The Philippines
Pepperoni pizza casserole