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.