3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless beef shank, cubed
2 tbsp. butter or olive oil
1/2 cup chopped onion
2 cups canned tomatoes
pinch of basil or a few fresh leaves
pinch of thyme
4-5 cloves garlic, minced
2 cups water
1 bay leaf
2 tbsp. chopped parsley
3 large carrots, cubed
12 small white onions
9 small potatoes, peeled
10 oz. frozen peas (optional)

Combine flour, salt and pepper. Cut meat into one inch cubes.

Roll meat in flour mixture and brown slowly in hot butter or oil in a large iron Dutch oven. Add onion and garlic and saute until they take on color but do not brown.

Add chopped onions and cook for a few minutes. Add tomatoes, water, bay leaf and other herbs, carrots, whole peeled onions and whole potatoes.

Add salt and pepper, to taste. Simmer over lowest heat until meat and vegetables are tender (several hours).

Add thawed frozen peas 10-15 minutes before serving.

The stew may be thickened during the last hour of cooking, if desired, by stirring a tablespoon or two of cornstarch into 1 cup cold water or beef broth and adding to stew. A squeeze of ketchup may be added to the broth for extra flavor.

Submitted by: CM