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1 1/2 pounds beef stew meat, cut in 1 inch cubes 1/3 cup all purpose flour
2 tablespoons olive oil
2 cups water
1 tablespoon dry mustard
3 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 1/2 cups water
4 medium potatoes, peeled and quartered 6 small onions, quartered
3 stalks celery, cut in 1 inch pieces
1 large bell pepper, cut in 1 inch pieces 1/4 cup cold water

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 1 1/2 hours or until meat is almost tender. Add the 1 1/2 cups 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 1/4 cup cold water into the reserved flour until smooth. Slowly stir into hot liquid; cook and stir until thickened and bubbly. Season to taste with salt and pepper. Return meat and vegetables to gravy mixture. Heat through on low heat.


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