Outdoors Short Ribs Recipe   

      3 lb Beef short ribs
      1 c  Hot water
    1/3 c  Flour
      1    Bay leaf
      1 t  Salt
      2 T  Brown sugar,packed
    3/4 t  Black pepper
    1/4 c  Vinegar
      2 T  Vegetable shortening
      2 T  Soy sauce
      1 c  Onions,sliced
      1    Green pepper,cut into rings
      1 cl Garlic,minced or pressed
           Flour

Wipe meat with a damp cloth. Trim off excess fat. Combine flour,
salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 , use 1 1/2 cups hot water.

Sioux Berry Stew

1 1/2 lbs chuck beef or venison, trimmed 3 tbs oil 1 medium onion,
sliced 2-3 cups beef broth 1 cup blackberries 1 tbs honey salt to taste

Brown meat. Saute onions and meat, add berries and stock to cover
the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.