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1
Dredge the beef with the seasoned flour, patting off the excess.
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2
Melt half the butter in a large, heavy based casserole or pan over a medium heat and when foaming, brown the meat on all sides, turning it with wooden spoons or a spatula.
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3
When well browned, add the onion stuck with the cloves, bay leaf and thyme and pour on the stock.
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4
Cover the pan, reduce the heat to low and cook on top of the stove or in a preheated 300u00b0 oven.
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5
Cook slowly for about 2 hours, adding more liquid, either stock or water, as necessary.
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6
Test the meat and, if beginning to feel tender, add the vegetables.
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7
Cover and continue to cook until the meat is completely tender and the vegetables are cooked through.
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8
Remove the meat and vegetables from the casserole or pan and place them on a warm serving platter.
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9
Skim the excess fat from the top of the sauce and bring it back to the boil.
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10
Mix the remaining butter and the all-purpose flour to a smooth paste.
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11
Add about 1 teaspoon of the mixture to the boiling sauce and beat thoroughly with a whisk. Continue adding the mixture until the sauce is of the desired thickness.
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12
Carve the meat and spoon over some of the sauce.
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13
Serve the rest of the sauce separately.
