B & D BEEF STEW

salt to taste
pepper to taste
flour as needed for thickening
butter as needed for making roux
Day 1: In a very large pot cover stew beef with water and simmer for 6 hours adding water as needed to keep covered. Remove from heat and cool completely; refrigerate overnight.
Day 2: Remove stew beef from liquid and shred with a fork, discarding bones.
Return meat to liquid and bring to a boil. Add potatoes, salt and pepper.
Cook until potatoes are 1/2 done. Reduce to simmer and add succotash. Simmer for 1 hour adding salt and pepper as needed.
In a saucepan add equal amounts (approximately 1 cup of each to start) of flour and butter and cook until a thick roux is formed.
Add 1/2 of roux to stew and stir and simmer for 10 minutes; add additional roux as needed to get consistency desired.
Simmer for an additional 30 minutes adding salt and pepper to final taste.
Serve with an ice cold cola and fresh light bread.