Smothered Beef With Onions, Carrots And Parsnips - cooking recipe

Ingredients

1 - 1 1/4 lb stew beef chunk
1 cup flour for dredging meat (may need more)
1 large yellow onion
2 tablespoons butter, and
2 tablespoons oil
1/4 teaspoon dried thyme (or fresh)
salt and pepper (to taste)
1/2 cup red wine (optional and not too sweet. Best to use it)
1 -2 bay leaf
2 carrots
2 parsnips (or if not used , add 2 more carrots)
2 -4 small red potatoes, cut in quarters

Preparation

Peel and cut up carrots and parsnips into bite sized pieces.
Scrub and cut potatoes into quarters.
Peel and slice onion into thinly sliced rings.
Cut any pieces of beef in half if a lot larger than others.
Pour flour in a plastic or paper bag, add beef and shake until well coated.
Remove beef from bag but don't shake too much excess flour off.
On medium heat melt butter and oil in large fry pan. Add floured meat and brown until just seared on all sides. Add more butter and/or oil if needed.
Remove meat and set aside.
Add onion, salt, pepper and Thyme to pan and stir a couple of minutes to just coat onions with pan meat juices and bits.
Add beef broth, Bay leaves and wine to onions.
Stir well .
Add meat back to pan.
Cover and simmer 1 hour or until meat is getting tender, stirring occasionally.
Raise heat a little, add potatoes to pan cut side down. Try to submerge as much as possible.
Cover and simmer about 10 minute.
Add carrots and parsnips. Submerge if possible.
Cover pan and cook until vegetables are tender.
Gravy will be sort of thin. I leave as is. . Flour from meat should thicken enough to pour over vegetables.