4 lbs beef (chuck or sirloin)
4 medium potatoes, peeled and cut into bite-sized chunks
8 carrots, peeled and sliced
1 cup chopped celery
¼ cup chopped parsley
1 teaspoon thyme
1 bay leafBR> cornstarch

Cut meat into 1-inch cubes. Salt and pepper cubes to taste. Place in a heavy 5-qt Dutch oven. Cover meat with water. Bring to a boil and reduce heat to simmer on low heat for 90 minutes. Add potatoes, carrots, celery, parsley, thyme and bay leaf and simmer for 30 minutes until vegetables are tender. Mix a little cornstarch in cold water until blended. Increase heat to high, add cornstarch mixture and bring to a boil. Boil for 2 minutes or until gravy is thickened.