Castle Stanwix Pork (Or Veal) Stew

• 2 ¹⁄₂
  

  lbs beef, lower into 2 in squares
  

• 1
  

  quart cool water
  

• 2
  

  teaspoons salt
  

• 1
  

  pinch thyme
  

• 6
  

  cloves
  

• 6
  

  carrots, peeled and lower into chunks
  

• 1
  

  stalk celery, diced (optional)
  

• 2
  

  sprigs parsley, chopped
  

• 3
  

  tablespoons butter
  

• 3
  

  tablespoons flour
  

• 12
  

  white pearl onions, peeled
  

instructions

• Combine beef in dutch oven with water, salt, herbs and cloves.
• Disguise and simmer for one hour Quarter-hour, skimming occassionaly.
• Add onions, carrots, celery and cook till greens are still.
• Drain and measure inventory and destroy as much as or cook all of the model down to 2 cups.
• Discard cloves.
• Soften butter in skillet, add flour and blend. Add inventory slowly, cooking gently till mixture boils and thickens.
• Pour over meat and greens.
• Sprinkle with parsley.
• Reduction with hot noodles or rice.