Instructions: Coat the meat with flour before browning, if desired (flour improves the flavor and color and helps to thicken the sauce or gravy). Brown the beef on all sides in a small amount of oil (one tablespoon or less) in a heavy pan or Dutch oven. Pour off excess fat.

If using a roast, place the roast on a rack in a Dutch oven or roasting pan with a lid. Add hot liquid to beef (water, stock, soup, tomato-based sauce, marinade or wine) to a depth of 1/4 to 1/2 inch. Cover tightly.

Simmer on top of stove, or in oven at 300-325 F, for 1 to 1-1/2 hours, turning the meat occasionally. Add vegetables, if desired, and simmer an additional 45 minutes or until the meat and vegetables are fork tender.

Thicken the liquid in the pan on top of range to make a sauce or gravy, if desired. Combine 2 tablespoons flour with 1/2 cup cold water (or 2 tablespoons cornstarch with 1/4 cup water); shake well. Gradually add to hot liquid in pan until mixture boils and thickens. (Allow 2 tablespoons flour or cornstarch to every 1 cup hot liquid in pan.

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