1 tablespoon vegetable oil
1 cup all-purpose flour
2 cups milk
1 pound lean beef stew meat
1 onion, chopped
1 small potato, cubed
1 teaspoon salt
1 1/2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried bay leaf
1 teaspoon dried sage
1 teaspoon dried rosemary leaf, crushed
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons dried parsley
1 teaspoon dried sage
1 teaspoon dried rosemary leaf, crushed
1 teaspoon dried marjoram
1 teaspoon dried marjoram, crushed
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried chives, crumbled
In a large saucepan, heat oil over medium heat. Add 2 cups of water; cover and bring to a boil. Boil about 10 minutes.
Pour 2 cups of water into the saucepan. Bring to a boil over high heat. Bring to a boil, reduce heat to medium, and simmer for 30 minutes. Stir in the flour and milk. Cook 3 minutes, then stir in the beef stew and onion. Reduce heat to medium-low, and add the potatoes, raisins, salt, broth and tomato paste.
On medium heat, stir in the thyme, basil, oregano, rosemary, basil, oregano, rosemary, bay leaf, sage, rosemary and bay leaf. Return to a boil, and cook 10 minutes more, stirring until vegetables are tender. Stir in chives and salt and pepper to taste.