A bunch of meat in a black iron pot

[bmac]

I like that...only thing I would do different is add some bell pepper, celery, and garlic once the onions are getting brown. If you add em too early the bell pepper can get burnt before the onion gets nice and dark brown.

I like to dust my meat with flour (not gold bond) before browning...seems like it makes a little crust that might keep the juices in. Plus the flour helps thicken the gravy later on.