1 lb Beef Short Ribs; Cut Into
3-Inch Pieces
1 tb Unbleached Flour
1 ts 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.