Instructions: In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook chuck steak until well browned on both sides. Add bouillon, bay leaf, salt, thyme, pepper and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer steak 1 1/2 hours or until almost fork-tender.

Meanwhile, cut off roots and discard tough outer green leaves from leeks. Cut leeks lengthwise in half; rinse under cold running water to remove sand. Cut leeks crosswise into 2-inch pieces. Thinly slice carrots.

Place leeks and carrots in liquid around steak. Cover and cook 20 minutes longer or until steak and vegetables are dork-tender; discard bay leaf. In cup, combine flour and 1/4 cup water until blended. Stir flour mixture into hot liquid in pan. Cook over medium high heat until slightly thickened.

Serves 6 to 8

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