Butter, for frying
2-1/4 pounds beef chuck, cut into 1-1/2 inch pieces
1 Tablespoon all-purpose flour
1 bay leaf
12 allspice berries
2 to 3 onions, quartered
3 carrots, cut into 1/2-inch slices (optional)
Salt and white pepper, to taste
Melt a little butter in a heavy-bottomed pot. Add beef to the pan and sift flour over it while frying. Brown the beef fairly well, and just before it gets too dark, and as the meat proteins and flour stuck to the bottom of the pot get too dark, pour in enough water to cover.
Bring to a simmer, then add the bay leaf and allspice and season well. Cover the pot and cook for about an 1 hour or so, or until the meat is becoming tender.
Add the onion to the pot, along with the carrots, if you are using them. Cover again and cook until the vegetables are tender. Taste and adjust the seasoning.
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
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"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."