1 lbs Beef Short Ribs, Cut Into
3-Inch Pieces
1 tbsp Unbleached Flour
1 tsp Salt
1/4 tsp Pepper
2 tsp Fat, Or Vegetable Oil
3/4 cup Boiling Water
2 med White Potatoes, Pared And
-Halved
3 small Onions
2 med Carrots, Pared And Quartered
Directions
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 ½ tb of water for each cup of gravy.
Note: add more water, if necessary, when the vegetables are added