Bim's Beef Stew

8 oz Pearl onions
2 lb Beef, cubed small
Flour
3-4 T Fat (bacon fat, butter, etc.)
4 Carrots, peeled and cut into large pieces (may also add parsnips, turnips, etc., as your prefer)
8-12 Very small potatoes
Salt
Pepper
Thyme
1 Bay leaf
Water (can use half water/half stock or 3 parts water/1 part red wine or some combination of the three)
Butter/flour, kneaded together
Fresh parsley, chopped

Boil water in small saucepan and add onions. Boil for one minute, remove to bowl of ice water to stop cooking. When cool, peel by pinching at stem end and set aside. Flour the beef cubes thoroughly. Melt fat in pot. Sear beef cubes in hot fat on all sides. When browned, add onions and lightly brown. Add carrots (and other vegetables if you use them) and potatoes, and cover with water/stock/wine until just covered. Stir in salt,pepper, thyme and bay leaf. Bring to a boil, turn heat down, and simmer (just barely uncovered) for 60 minutes or until meat and vegetables are very tender. Thicken with pea-sized balls of kneaded flour/butter until desired thickness has been reached. Correct the seasoning. Serve in bowl and sprinkle parsley on top.