4 lbs brisket of beef cut in 2-inch cubes

1/2 cup Flour

6 tbsp rendered beef fat or 3 tbsp each of butter and oil

1 onion stuck with 2 cloves

1 leek

1 carrot

1 small turnip

1 bay leaf

1 tsp thyme

6 cups water or beef stock

6 carrots, scraped and cut in thin Strips

12 small white onions

3 ribs celery cut in thin strips

3 cloves garlic, finely chopped

2 medium potatoes, (either finely diced or grated)

1 tbsp salt

1 tsp freshly ground pepper

1/2 lb snap beans, previously cooked in salted water

1/2 lb peas, previously cooked in salted water

1 tsp chopped parsley and chives