1 kg (2 1/4 pounds) boneless beef chuck or arm 4 Tbs. (1/4 cup) flour salt pepper butter 3 onions, in wedges 5 dl (2 cups) boiling water 10 black peppercorns 2 bay leaves flour soy sauce
Instructions
1) Cut the meat into 4 cm (1 1/2") cubes.
2) Shake in flour seasoned with salt and pepper. Brown in butter in a heavy skillet, then transfer to a pot.
3) Brown the onion in the same skillet and add to the meat.
4) Deglaze the pan with boiling water and strain over the meat.
5) Add peppercorns and bay leaves. Add additional boiling water to just cover the meat. Simmer, covered, until tender, about 1 hour.
6) Remove the meat and keep warm.
7) Thicken the stock with flour stirred into a small amount of cold water, if desired. Count on 1 dl (1/2 cup) flour per liter (quart) liquid.
8) Add soy sauce for color. Simmer 5 minutes, then strain over the meat.
9) Serve with boiled potatoes and vegetables.
Enjoy!
