1. Combine beef in dutch oven with water, salt, herbs and cloves. 2. Cover and simmer for one hour 15 minutes, skimming occassionaly. 3. Add onions, carrots, celery and cook until vegetables are tender. 4. Drain and measure stock and make up to or cook down to 2 cups. 5. Discard cloves. 6. Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens. 7. Pour over meat and vegetables. 8. Sprinkle with parsley. 9. Serve with hot noodles or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
