Dip beef in flour and coat on all sides. Brown in oil, in batches and remove to heat proof pot or casser#le. Saute onions and garlic in same oil and add to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes. Lift meat, onions and carrots from pot to serving plate with slotted spoon. Over high heat, reduce sauce to half the original volume. Pour sauce over meat and serve.

per Sallie Austin Krebs Fidonet COOKING echo