Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Beef stew meat - cut in

  2. 1 cubes

  3. cup All purpose flour

  4. 2 tablespoons Olive oil

  5. 2 cups Water

  6. 1 tablespoon Dry mustard

  7. 3 eaches Cloves garlic, minced

  8. 1 1/2 teaspoon Chili powder

  9. 1 teaspoon Worcestershire sauce

  10. 1 Salt and pepper to taste

  11. 1 1/2 cup Water

  12. 4 mediums Potatoes, peeled & quartered

  13. 6 smalls Onions -- quartered

  14. 3 eaches Stalks celery -- cut in

  15. 1 large Bell pepper -- cut in

  16. 1 pieces

  17. cup Cold water

Instructions Jump to Ingredients ↑

  1. In a plastic bag toss meat with seasoned flour to coat, reserving remaining flour. In a large saucepan or dutch oven, brown the beef in hot oil. Remove from heat and drain. Add 2 cups water, mustard, garlic, chili powder, worcestershire sauce, salt and pepper.Simmer, covered for 11/2 hours or until meat is almost tender. Add the 1½ water, potatoes, carrots, celery and bell pepper. Simmer covered, about 30 minutes or until the vegetables are done. For gravy, remove meat and vegetables. Blend the ¼ cup cold water into the reserved flour until smooth. Slowly stir into hot liquid; cook and stir till thickened and bubbly. Season to taste with salt and pepper. Return meat and vegetables to gravy mixture. Heat through on low heat.

  2. NOTES : I usually don't remove the meat and vegetables to make the gravy, but they do break up some since you have to stir alot the make the gravy.


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