3 1/2 lbs. chuck beef, cut into 2-inch cubes
Suet cut in 3 or 4 strips
2 med. onions
1 c. boiling water
6 peppercorns
1 bay leaf
6 or 8 carrots
1/4 c. sifted flour
3 level tsp. salt
1/2 tsp. pepper

In a plastic or paper bag, put in sifted flour, salt and pepper. Shake. Place beef in bag and shake well to coat each bit of meat. Place suet in Dutch oven over medium heat to melt. Remove residue of suet when melted. Turn heat up to high.

When fat is very hot, put in the beef pieces to sear; brown all sides, turning meat after each side is brown. When very dark brown (be careful not to burn), pour over boiling water, stirring constantly. Add onion, cut into quarters, peppercorns and bay leaf. Simmer very slowly for 2 hours.

Add carrots, cut into quarters, and continue simmering for another hour or until carrots and meat are tender. Add water as needed to keep gravy from being too thick. Serve meat in gravy with carrots in one dish. Serves 6-8.