Sunday Beef Stew

2 pounds stew beef, cut into cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried ground marjoram
1/4 teaspoon dried leaf tarragon
1/2 teaspoon dried leaf basil
1 medium bay leaf
1 can (10 1/2 ounce) condensed beef broth
4 medium carrots, chopped in 1-inch pieces
4 medium to large potatoes, cut in 1-inch cubes
4 stalks of celery washed and cut in medium quaters
4 medium onions, peeled, washed, and cut in quarters
salt and pepper to taste
1/4 cup all-purpose flour

In a skillet brown the stew meat in the olive oil. Add the herbs, seasonings, beef broth, onions and celery. Cover and simmer for 1 1/2 hours. At this point add the potatoes and carrots and continue cooking for 30 to 35 minutes longer, until vegetables are tender. Taste and add salt and pepper as needed. In a small bowl mix the flour and water until no lumps are present, add to the stew, continue to heat until it dissolves in liquid and serve. Makes about 6 hearty bowls.
You can prepare this dish the day before and let the flavors marry over night and it will be just as delicious for your Sunday dinner. Serve with a side of biscuits for dunking.