Beef stew d'orleans

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Beef stew meat - cut in 1 cubes
⅓ cup All purpose flour
2 tablespoons Olive oil
2 cups Water
1 tablespoon Dry mustard
3 eaches Cloves garlic, minced
1½ teaspoon Chili powder
1 teaspoon Worcestershire sauce
1 Salt and pepper to taste
1½ cup Water
4 mediums Potatoes, peeled & quartered
6 smalls Onions -- quartered
3 eaches Stalks celery -- cut in 1 pieces
1 large Bell pepper -- cut in 1 pieces
¼ cup Cold water

Directions

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.

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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