Easy Beef Stew

2 lbs. boneless chuck (cubed)
1/2 cup flour
3 Tbsp butter
4 Tbsp tomato paste
1 10.5 oz. can condensed beef bouillon + 1 can water
bouquet garni (see below)
1 lb. small white onions, peeled
1 lb. small potatoes, peeled
1 bunch of carrots, peeled, cut in 2-inch lengths
thyme, salt & pepper to taste

*bouquet garni: tie together 1 stalk of celery (with leaves), 1 sprig
of parsley, 1 bay leaf, and 1 branch of thyme.

Lightly flour beef and brown on all sides in butter. Stir in tomato
paste. Gradually add the beef bouillon and water and salt lightly. Add
bouquet garni. Cover and simmer until beef is fork tender (several
hours or about 40 minutes per pound).

Uncover, remove bouquet garni and taste for salt. Correct seasoning and add onions, potatoes and carrots. Cover again and cook until vegetables are tender.

Add small pinch of thyme just before serving.

Note: Consistency of gravy should be thick enough; if not, thicken with a little bit of cornstarch mixed with cold water.