Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling.

The sauce comes together well with almost anything, but it is never better than when it coalesces around bits of browned meat.

Mix the browned meat in with the vegetables, and continue cooking over low heat.

Chop two or three medium-sized onions and one bell pepper and add to the browned meat.

Cook some onions in the sauce, then finish the browned meat by turning it in the liquid a few times, and you're done.

THERE are limitations: If you want browned meats, for example, you're going to have to do some skillet work before setting your pot to bubbling.

The result is nicely browned meat and a lean stuffing with acidity, crunch and sweetness.

Place the browned meats in two large Dutch ovens.

Transfer browned meats to a platter or tray.

Uncover and add the soy sauce and the browned meat.