1. Dredge beef, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside. 2. Heat oil in a large Dutch oven over med-high heat until ripples appear on pan bottom, 1 ½-2 minutes. 3. Brown dredged beef in several batches in oil, allowing about 10 minutes per batch and lifting each to a bowl as it browns. 4. Add onions to pot and another tablespoon or so of oil if they seem skimpy. 5. Saute, stirring often, until browned, 12-15 minutes. 6. Return beef to pot along with accumulated juices, and broth, and bring to a boil. 7. Adjust heat so liquid barely bubbles, cover, and simmer slowly until beef is fork tender, 1 ¼-1 ½ hours. 8. *Check pot occasionally and if mixture threatens to scorch, add a little water, turn heat to lowest point, and slide a diffuser underneath pot. 9. Remove lid and if gravy seems thin, boil uncovered 20-30 minutes, stirring occasionally. 10. Taste for salt and pepper and adjust. 11. Serve over boiled or mashed potatoes and, for additional color, scatter a little parsley over each portion. ---------------------------------------------------------------------------
Nutrition
Ingredients
