This recipe will require some pre-planning, especially if you are using fresh vegetables. Included is open fire cooking the vegetables, and you'll need to allow at least 4-5 hours cooking time for this recipe.
3 tablespoons oil or shortening (extra for browning meat)
1/2 cup flour
3 medium onions peeled and quartered
8 carrots, cleaned and cut into bite-sized pieces
8 medium-sized potatoes, cleaned and quartered
salt & pepper
Put the oil in a frying pan and heat over a fire
Put 2-quart kettle, half filled with water over fire to heat
Mix together 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper - cover the meat with this mixture, a few pieces at a time
When oil in frying pan is hot, begin to brown the meat a few pieces at a time, making sure to brown all sides. Add more oil as needed
Place browned meat in Dutch oven (do not use fork as this will release the juices) Continue until all the meat is cooked.
Brown 1 onion (chopped) in frying pan with oil, when done place in Dutch oven
Place 2 cups of water in frying pan and bring to boil, stirring. Pour this water into the Dutch oven.
Add additional hot water to cover the meat and place on lid.
Place over coals and cook over low heat for 2-1/2 hours. (Contents should be at a constant simmer. Check every 20-30 minutes and adjust heat if necessary.) Add hot water as needed to keep level over meat.
One hour before eating - prepare remaining 2 onions, potatoes and carrots
Place all vegetables into Dutch oven
Add enough hot water to cover and replace lid.
Continue to simmer until vegetables are fork tender, stir occasionally to keep from sticking on bottom