Improvised basic beef stew with potatoes, carrots and honey mustard

Cut the big vein of fat out of the chuck and render it for cooking fat.

If the fat cooks too fast without melting out, add some water to slow it down and melt out the fat.

Once there is grease, cook the beef in it.

Add about half a cup of flour to make a roux for a brown gravy base.

Cover and simmer a few hours until the beef is soft.

When the beef can almost be pushed apart, add the potatoes, halved or quartered, so they are not done before the beef softens.

Cook until the potatoes are soft and the stew is thick from the potato starch.

Taste; add a little honey mustard for sweetness and acid.

Chop fresh rosemary and sage and stir in.