There is no need to brown meat before cooking. Place meat in pan, cover with water, add bouillon cubes and kitchen bouquetbsp. Bring mixture to a boil, then simmer until tender (about 2 hours). Add more water as needed. Add potatoes, carrots, celery and onion. Bring to a boil, then reduce to a simmer - about 20 minutes or until vegetables are tender. Add corn, peas and beans and continue to simmer for 10 additional minutes. Drain liquid and reserve for gravy. Add more water, if necessary, to make at least 3 cups of stock. Melt 1/3 cup of fat (butter, margarine or vegetable oil) in pan. Then, add 6 tbsp. Of flour, let bubble for about 1 minute - stirring constantly. Add stock, continue stirring, heat until thick and bubbly. Pour over meat and vegetables, stir gently to combine. Serve over baking powder biscuits.

If you prefer more gravy in stew, ratio is 2 tbsp. Flour, 2 tbsp. Fat and 1 cup of liquid.