3 lbs. beef short ribs
1 1/2 tsp. salt
1/4 tsp. pepper
2 1/2 c. water
1/2 c. chopped onion
2 carrots, sliced
1 green pepper, chopped
4 stalks celery, sliced
3 tbsp. flour

Brown short ribs in small amount of oil in heavy skillet. Pour drippings off, season with salt and pepper, add 1/2 cup water and 1/2 of onion. Cover with tight lid and cook very slowly for 1 hour and 30 minutes. Add the rest of vegetables, cook 30 minutes more until meat is tender and vegetables are done.

Remove meat and vegetables, add remaining water and thicken with flour for gravy. Serve over short ribs.