Braised beef and vegetables
6 servings, about 3½ ounces meat and 1 cup vegetable each
| Beef chuck, boneless, ½-inch thick | 2 pounds |
| Flour | ¼ cup |
| Salt | 1 teaspoon |
| Pepper | ⅛ teaspoon |
| Fat or oil | 2 tablespoons |
| Water | ½ cup |
| Onions | 6 small |
| Carrots, cut into 2- or 3-inch pieces | 6 medium |
| Celery, cut into 1-inch pieces | 3 stalks |
| Potatoes, quartered | 6 small |
Preheat oven to 350°F. (moderate). Cut meat into six serving pieces. Mix flour and seasonings; coat meat with mixture.
Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour.
Add potatoes, cover, and bake 45 minutes longer or until vegetables are tender. Remove meat and vegetables from liquid before serving. Make gravy with liquid, if desired.