1/2 C. PURE OLIVE OIL
3 ONIONS, SLICED
1 BOTTOM ROUND ROAST BEEF (3-4 LBS.)
SEASONED FLOUR (FOR DREDGING)
BABY CARROTS, SLICED LENGTH-WISE
4 RIBS CELERY, CUT IN HALF
2-1/2 C. BEEF BROTH
1-1/2 C. HEARTY RED WINE
5-6 SPRIGS FRESH THYME
SALT AND PEPPER, TO TASTE
2 TBSP. BUTTER2 TBSP. FLOUR
IN A LARGE CAST IRON DUTCH OVEN, HEAT OIL.
SAUTE ONIONS UNTIL GOLDEN.
DREDGE BEEF AND BROWN ON ALL SIDES.
ADD CARROTS, CELERY, BROTH, WINE, THYME, SALT AND
PEPPER.
(AT THIS POINT I WOULD PUT ALL IN A CROCK POT)
REDUCE HEAT, PARTIALLY COVER AND SIMMER UNTIL FORK
TENDER.
TURN THE BEEF OCCASIONALLY.
REMOVE CARROTS AND CELERY WHEN THEY ARE COOKED AND
RESERVE.
WHEN THE BEEF IS FORK TENDER, REMOVE IT FROM THE
BROTH.
REMOVE THE THYME.
MIX BUTTER AND FLOUR TOGETHER.
ADD THE MIXTURE TO THE BROTH AND STIR WITH A
WOODEN SPOON UNTIL THE SAUCE COATS THE SPOON.
REMOVE FROM HEAT.
TO SERVE, SLICE THE BEEF AND ARRANGE ON A PLATTER.
COVER WITH SAUCE.
SERVE WITH MASHED POTATOES.
