Instructions: 1. Mix flour, salt and pepper in a plastic bag and toss meat lightly to dredge, several pieces at a time. Shake off excess.

2. In a large heavy casserole or frying pan, heat 1 tbs of the butter until it sizzles and saute about half the beef cubes until brown on all sides. chunks of meat should not tough one another or they will steam instead of brown. Repeat, adding butter as necessary, until all the meat is browned. Remove from pan and set aside.

3. Add a little more butter to the same pan, if necessary, and saute onion and garlic until they are lightly browned. Pour in broth and wine and heat over low flame, stirring to loosen all browned bits on bottom of pan.

4. Add tomato paste and stir to blend. Place pickling spices in a tea ball or cheesecloth pouch, then add it and bay leaf to sauce. Return meat to pan. Cover pan and bring to a boil; reduce heat and simmer for 1 hour, or until meat is tender.

5. Add carrots and simmer for 10 minutes. Add parsnips and lima beans and simmer for 20 minutes more.

Description: "Beef stew with pickling spice, root vegetables and lima beans."

NOTES : (from 6 to 8 servings)

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