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4 to 6
Medium
Published 1965
Cut meat into 2-inch cubes. Dredge in flour seasoned to taste with salt and freshly ground black pepper. Heat fat and oil in a thick-bottomed heatproof casserole, and sauté meat until well browned on all sides. Add hot water or stock; cover casserole tightly and simmer gently for 1½ to 2 hours, or until beef is tender. About 30 minutes before the end of cooking time, add onions and carrots, and