| 3 1/2 | lb | Shoulder of beef, pork or lamb; cut in 1 1/2" cubes |
| 1/2 | c | Flour seasoned with salt and pepper |
| 1/3 | c | Vegetable or olive oil; as needed |
| 24 | c | One, two or more of the following veggies seasoning vegetables, finely chopped: onions,garlic, carrots, celery, or fennel |
| | Optional tomato ingredients such as: |
| 1 1/2 | c | Or more crushed tomatoes, tomato puree; or |
| 1/4 | c | Tomato paste |
| | Bouquet garni in cheesecloth; consisitng of: |
| 1 | ts | Spices or dried herbs (1-2tsp) depending upon dominant taste, or bay leaf, parsley and ect. |
| 1 | qt | Or more of liquid such as beer or broth |
| | Additional seasoning for sauce like: |
| 2 | tb | Barbecue sauce (2-4Tbl) |
| | Salt and freshly ground black pepper |
| | Garnish: separately cooked vegetables, potatoes or beans |
| 1/2 | c | Chopped fresh herbs to finish |
