Instructions: CUT ONION, CARROT AND CELERY IN 2" CHUNKS. HEAT OIL IN A LARGE POT OVER MEDIUM HEAT. BROWN ROAST ON ALL SIDES, ABOUT 15 MINUTES. REMOVE MEAT FROM POT. ADD VEGETABLES TO POT AND COOK UNTIL GOLDEN, ABOUT 10 MINUTES. RETURN MEAT TO POT AND ADD 1 CUP OF WATER, 2 tsp. SALT, 1/2 tsp. PEPPER, THE THYME AND BAY LEAF. BRING TO A BOIL AND THEN REDUCE HEAT AND SIMMER, COVERED, FOR ABOUT 2 1/2 HOURS. TURN MEAT OCASSIONALLY. REMOVE MEAT TO A PLATTER. COVER LOOSELY WITH FOIL TO KEEP WARM. DISCARD ALL THE VEGETABLES AND THE BAY LEAF. SKIM FAT FROM PAN JUICES. GRADUALLY ADD 1/2 CUP WATER TO INTO THE FLOUR. ADD THE FLOUR MIXTURE TO THE PAN AND COOK, STIRRING, UNTIL THE GRAVY COMES TO A BOIL AND THICKENS.

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