Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef Short Ribs; Cut Into Inch Pieces |
| 1 tablespoon | Unbleached Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Fat; Or Vegetable Oil |
| ¾ cup | ;Boiling Water |
| 2 mediums | White Potatoes; Pared And-Halved |
| 3 smalls | Onions |
| 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