Ingredients

• 0.5 cups all-purpose flour for coating
• 2 teaspoons salt
• 1 pinch ground black pepper
• 4 pounds beef short ribs
• 2 tablespoons vegetable oil
• 1 cup water
• 1 cup stewed tomatoes
• 1 clove garlic , minced
• 6 potatoes , peeled and cubed
• 3 onions , chopped
• 6 carrots , chopped
• 1.5 tablespoons all-purpose flour
• 4 tablespoons water

Instructions

1. 1 In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
2. 2 In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
3. 3 Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
4. 4 In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

Nutrition per serving