Yield: 2 servings
|1 pounds||Beef Short Ribs; Cut Into Inch Pieces|
|1 tablespoon||Unbleached Flour|
|2 teaspoons||Fat; Or Vegetable Oil|
|¾ cup||;Boiling Water|
|2 mediums||White Potatoes; Pared And-Halved|
|2 mediums||Carrots, Pared And 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 1½ tb of water for each cup of gravy.
NOTE: Add more water, if necessary, when the vegetables are added.
From the files of Al Rice, North Pole Alaska. Feb 1994