Beef Stew

1 lb. lean beef stew meat in 1 inch cubes, with all fat trimmed
Flour, salt, and pepper
1 to 2 Tbsp. oil
Water, broth or canned onion soup
1/2 tsp. thyme
1 bay leaf
2 Tbsp. minced parsley
1 large onion (or 1 cup small boiling onions) + 2 cup minced onion
3 stalks celery in 1 inch chunks, plus 1 stalk celery, minced
1 cup each potatoes and carrots, peeled and cut in 1 inch cubes

Season meat with salt and pepper; roll in flour.  Brown well in oil. Pour off oil and cover meat with hot water, broth or canned onion soup.  Add seasonings and minced onion and celery.  Cover and simmer for one to one and a half hours until meat is almost tender.  Add remaining ingredients and simmer until vegetables are done.  If necessary, add water or thicken gravy with a little flour mixed with water to make a thin paste.  Add salt and pepper to taste.