Beef Ragout ( French recipe )

From a
1909
cook book
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.

2 lbs. lean Beef
1 tsp. Salt
1/2 tsp. Pepper
1 Tbsp. Butter
2 Onions
1 Tbsp. Flour
.

Cut the Beef into 1 1/2 inch pieces,
season with Salt & Pepper.
Place a saucepan with Butter and Onions over the fire,
cook a few minutes,
add the Meat and seasoning,
cover, and cook over a slow fire for 2 1/2 hours,
adding a little boiling Water
if the Gravy gets too brown.
When the Meat is tender,
dust with 1 Tbsp. Flour,
add 1 c. boiling Water,
and cook slowly for 10 minutes.
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