(by Carolyn Swartz)
Note: Here's where a watched pot is essential, maintaining an inch or two of liquid at the bottom of the pot. Flanken, or "flanks," are short ribs, But Bessie wasn't fussy. Almost any cut of stew beef will do.
2 lb. boneless short ribs or quality stew beef, cut into in 2-in. cubes
1 T. vegetable oil
1 large Spanish onion or two medium onions, sliced thin
1 large clove garlic, minced
2 12 oz. packages frozen lima beans (or 1 1/2 c. dried beans—soaked and cooked)
"enough" kosher salt
"a little" freshly ground pepper
water or beef stock, monitored to prevent burning
Dry the beef between paper towels.
Heat oil in a heavy pot, preferably enamel-covered cast iron, then add the beef to brown on all sides, about 5 minutes
When beef is brown, add the onions and about 1/2 inch of water to prevent burning.
Cover the pot but stay close. You may need to add more water.
When the onions have given up some of their liquid, add the beans, minced garlic, and 1 inch of water.
Cover, keep watch, and cook for 45 minutes - 1 hour.
A nice thick gravy should have started to accumulate. Add salt and pepper. Continue to cook, adding more water or beef stock.
The dish is done when the onions have disappeared into the gravy, and the meat and beans are soft.
Taste for salt and pepper.
Read Upstairs, Downstairs, the story that accompanies this recipe.
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