1 lb Beef Short Ribs -- Cut Into 3-Inch Pieces
1 tb Unbleached Flour
1 t Salt
1/4 ts Pepper
2 ts Fat -- Or Vegetable Oil
3/4 c -- Boiling Water
2 md White Potatoes -- Pared And Halved
3 sm Onions
2 md 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 1 1/2 tb of water for each cup of gravy.
NOTE: Add more water, if necessary, when the vegetables are added.