White Gull Inn Beef Stew

1 tablespoon vegetable oil or butter to brown meat
2 1/2 pounds beef stew meat, cubed
1/2 bunch celery, cut in chunks
1 large onion, cut in chunks
1 1/2 pounds carrots, cut in chunks
5 1/2 cups water
3 tablespoons beef soup base or bouillon
1/2 cup bottled brown sauce, such as Kitchen Bouquet
1 teaspoon black pepper
2 bay leaves
1 teaspoon thyme
2 pounds potatoes, peeled, cubed
1/2 cup butter or margarine
1/2 cup flour

In large, heavy, lightly oiled soup pot, brown meat. Add celery, onion, carrots, water, brown sauce and seasonings. Simmer 30 minutes. Add potatoes and simmer another 30 minutes, or until potatoes are tender.

To make roux, melt 1/2 cup butter in fry pan, then slowly stir in flour with whisk or fork, blending until smooth. Cook over medium heat for one minute.

Add roux to stew in 1/4-cup portions, until mixture reaches desired thickness. Let stew simmer 2 minutes between each added portion of roux.

After roux has been added, simmer over how heat at least 30 minutes. Remove bay leaves before serving.

Makes about 4 quarts, 8 to 10 servings.

Source: The White Gull Inn