INGREDIENTS

INSTRUCTIONS

Slightly adapted from "Old Boston Fare" by Jerome Rubin; my improvements
and notes are [bracketed].
Cut the meat into 3-cm cubes; coat with flour. Melt the fat in a frying pan
over medium heat. Add the meat in small batches and sear brown on all
sides; remove the meat as it browns and place it in a bean pot.
Preheat oven to 175 C (350 F)
Add sliced onion [and a couple chopped ribs of celery, including the
leaves] to the fat remaining in the frying pan. Cook, stirring frequently,
until golden. Add onions to the beanpot.
[Use water to deglaze the frying pan, pouring the sauce into the beanpot
and adding enough additional water to just barely cover the meat and
onions. Incredibly enough, the book's recipe made no mention of deglazing
the pan, saying to pour "hot water" into the pot.] Add salt and pepper, [a
couple of bay leaves, a dried cepe or two, and a sprig of thyme,] cover the
beanpot and bake 2 hours.
Remove the pot from the oven; add vegetables and water if necessary. Cover
and return beanpot to the oven and bake 2 to 3 hours more or until meat and
vegetables are tender. [Adjust seasonings as required and enrich broth with
some tomato sauce and/or sour cream. Thicken broth if desired and serve.]
Posted by Dave Sacerdote to the Fidonet National Cooling echo 2-98
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98,
converted by MM_Buster v2.0l.

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