Toss the diced meat with salt and pepper.

Heat the butter and saute the meat and onions over high heat until lightly browned.

Add the flour and cook, stirring 2 minutes.

Add the broth gradually, stirring up the brown bits clinging to the bottom of the pan.

Add the remaining ingredients, cover and simmer slowly for 1 ½ hours.

Serve over the Dutch Winter Stamppot, or with rice or boiled potatoes