2 tablespoons butter
3/4 cup onions, chopped
2 lb lean beef stew meat
2 cups red potatoes, peeled and cubed
3/4 cup carrots, sliced
1 bay leaf
2 teaspoon thyme
Sea salt to taste (table salt will work)
ground black pepper, to taste
2 cup beef stock

1. In a large stew pot, sauté onions in butter until soft. Add the rest of the ingredients to the pot, and bring stew to a mild boil. Reduce heat and let stew simmer uncovered for about 1 hours until the beef is done. Remove bay leaf and serve

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