Beef Stew

1 1/2 lb Beef Stew meat
1/4  cup onion, finely diced
1 Tbsp butter or olive oil
4 cups beef broth
2 stalks celery, chopped
1 small pkg frozen carrots
1 russet potato, chopped into bite size pieces
1 cup frozen pearl onions
Flour-and-water slurry
Salt and pepper, to taste

Brown the meat and diced onions in in butter or olive oil over medium heat until meat is browned and onions are translucent. Cover meat with broth, bring to boil, then simmer over low heat for a few hours. Add celery, carrots, potato and pearl onions and simmer over medium heat.  Meanwhile, whisk 1 or 2 tablespoons of flour into approx. 1 cup water to make a slurry. Slowly add the slurry to the stew, constantly stirring until you reach desired thickness. Season with salt and pepper. Refrigerate any leftovers.