Dredge the meat cubes in the flour.

In a heavy pot or cast-iron Dutch oven, heat the oil and then add the flour-coated meat cubes and brown on all sides.

Add the carrots, potatoes, onion, broth, 1 cup water, salt, pepper, bay leaves, and thyme.

Cover with a tight-fitting lid and bake in the oven at 300° for 3-4 hours.

Optional: If you like your stew thicker, mix together ¼ cup of flour with ¼ cup water and stir it into the stew before cooking.

Before serving, remove the bay leaves and discard.

Taste and adjust seasonings as desired.

(You may need more salt.

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