Step 1

In a single layer, not crowded brown the stew meat on all sides.

Step 2

Heat the olive oil in a large skillet over medium high heat.

Step 3

Transfer each piece of browned meat to a bowl. Repeat until all of the stew meat is browned.

Step 4

In a large 8-quart Dutch oven or 8-quart pottery or clay casserole dish (13 inch round and 4 inch deep) layer the meat, potatoes, carrots, onion, and garlic.

Step 5

Sprinkle the dried thyme, salt, and pepper over the top. Add the bay leaf.

Step 6

Pour the beef broth into the casserole dish over the stew ingredients. The ingredients should be almost covered with the beef broth.

Step 7

Place the lid on the Dutch oven or casserole dish. If you do not have a lid cover the top tightly with aluminum foil crimping it tightly around the edged of the pan.

Step 8

Cook the beef stew in a preheated 350 F. degrees oven for 2 1/2 hours. After 2 1/2 hours remove the casserole dish from the oven. Remove the lid or aluminum foil.

Step 9

Mix the corn starch with the water until dissolved. Pour the thickener into the stew and mix with a large spoon.

Step 10

Recover the casserole dish and return it to the oven. Cook for another 30 minutes until the gravy has thickened. Once thickened remove the stew from the oven.

Step 11

Serve the stew immediately with rolls or French bread.