Melt 1 tbsp butter in Dutch Oven. Season beef w/salt and brown on all sides. Add 2 cups of beef stock, reduce heat to med-low, cover, and simmer 1hr. Add remaining 6 cups of beef stock and all remaining ingredients except flour. Cook about 30 mts. Melt remaining butter in small pan. Add flour stirring constantly for 6 to 8 mts over med-low heat. Stir flour-butter roux into soup stirring constantly until soup is creamy.

This is a great dish