Beef and Vegetable Stew with Cream Sauce
Rinse the beef and pat dry. Peel the onions and cut into wedges. Rinse, peel and chop the soup vegetables. Bring a pot of 1.5 liters (approximately 6 cups) of water with the salt, peppercorns, bay leaf, allspice and cloves to a boil. Add the beef, onions, and soup vegetables, and cook covered over low heat for 1 1/4- 1 1/2 hours.
Rinse the beans and cut into pieces. Cook in a pot of boiling salted water until tender, about 15 minutes. Drain. Peel the potatoes and cut into cubes. Peel and slice the carrots. Add the potatoes and carrots to the broth and cook for 15 minutes.
Heat the butter in a large saucepan. Add the flour and stir into a paste. Whisk in the cream and 1 liter (approximately 4 cups) of broth, and simmer over low heat for 5 minutes. Cut the beef into cubes. Add the vegetables and beef into the cream mixture and reheat. Season with salt and pepper to taste.