Melt the butter in a small saucepan over medium heat until fully melted.

Gradually sprinkle in the flour while whisking continuously.

Cook the mixture for 3-5 minutes until it turns light golden for a blond roux. Stir constantly to prevent burning.

Brown the beef in a large pot to build flavor. Remove and set aside.

Cook onions, carrots, and celery in the same pot until softened.

Pour in beef stock and scrape the bottom of the pot to deglaze, incorporating all browned bits.

Remove a ladle of hot broth from the stew and slowly whisk it into the roux to temper it.

Gradually stir the tempered roux into the pot of stew.

Let the stew simmer for 10-15 minutes, stirring occasionally as the roux thickens the broth.

If the stew is too thin, add more roux; if too thick, stir in extra broth or water gradually.

Adjust salt and pepper, and add Worcestershire sauce or red wine if desired.

Garnish with fresh parsley or thyme before serving warm with crusty bread or over rice.