Herbed Beef Stew
INGREDIENTS:
1 lb Beef Short Ribs; Cut Into 3/4 c ;Boiling Water
3 -Inch Pieces 2 md White Potatoes; Pared
1 tb Unbleached Flour -And-Halved
1 ts Salt 3 sm Onions
1/4 ts Pepper 2 md Carrots, Pared And
2 ts Fat; Or Vegetable Oil -Quartered
1 lb Beef Short Ribs; Cut Into 3/4 c ;Boiling Water
3 -Inch Pieces 2 md White Potatoes; Pared
1 tb Unbleached Flour -And-Halved
1 ts Salt 3 sm Onions
1/4 ts Pepper 2 md Carrots, Pared And
2 ts Fat; Or Vegetable Oil -Quartered
Dredge the meat with the combined flour, salt and pepper, then brown well on all sides in the fat in a deep skillet or Dutch oven. Add the water, cover, simmer over low heat for 2 hours. Add the vegetables and cook, covered, 20 minutes or until both the meat and vegetables are tender Remove to a heated platter, thicken the gravy, if necessary, using 1 tbs of flour blended with 1 1/2 tb of water for each cup of gravy.
NOTE: Add more water, if necessary, when the vegetables are added.
NOTE: Add more water, if necessary, when the vegetables are added.