| 1 | Dip beef in flour and coat on all sides. |
| 2 | Brown in oil, in batches and remove to heat proof pot or casserole. |
| 3 | Saute onions and garlic in same oil and add to beef. |
| 4 | Add carrots, parsley and thyme. |
| 5 | Season with salt and pepper. |
| 6 | Pour enough beef broth to cover and bring to a boil. |
| 7 | Reduce heat and simmer 30 minutes. |
| 8 | Lift meat, onions and carrots from pot to serving plate with slotted spoon. |
| 9 | Over high heat, reduce sauce to half the original volume. |
| 10 | Pour sauce over meat and serve. |
