2 lbs. stew beef
5 medium potatoes, chunked, unpeeled
2 large carrots, sliced in coins
2 tbsps. extra virgin olive oil
1 medium onion, chopped
1 qt. beef bone stock
1 tbsp. dried parsley
2 large cloves garlic, pressed
1½ tsp. dried thyme
1 large bay leaf
2 tsps. celery salt
Black pepper to taste
2 tbsps. apple cider vinegar

Press garlic and allow to sit 10 mins. Brown stew beef and onions in oil. Add all the rest of the ingredients except potatoes and carrots and set to simmer, covered but lid tilted, for 1½ hours. Add the vegetables and a small amount of water, if needed. Bring to a boil and simmer with cover tilted for ½ hour longer. The stock should have reduced to a thick gravy.