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" Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it&amp;#039;s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute. Stir the stock, onions, bay leaf, thyme and\u00A0black pepper in the saucepot and heat to a boil.\u00A0Reduce the heat to low.\u00A0Cover and cook for 1 1/2 hours. Add the carrots and potatoes to the saucepot.\u00A0Cover and cook for 30 minutes or\u00A0until the beef is fork-tender and the vegetables are tender.\u00A0 Remove and discard the bay leaf. Stir the remaining flour and water in a small bowl until the mixture is smooth.\u00A0Stir the flour mixture in the saucepot.\u00A0Increase the heat to medium.\u00A0 Cook and stir until the mixture boils and thickens. Serving Suggestion: Serve with buttermilk biscuits and a mixed green salad with cherry tomatoes, sliced almonds and Ranch dressing.\u00A0 For dessert serve chocolate chip cookies."^^<http://www.w3.org/2001/XMLSchema#string>
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