Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef stew meat |
| 1 cup | Navy beans |
| 6 cups | Water |
| 2 tablespoons | Flour |
| 2 teaspoons | Salt |
| ¼ teaspoon | Black pepper |
| 1 | Bay leaves |
| 2 tablespoons | Bacon grease |
| 8 ounces | Tomato sauce |
| 2 | Onions |
| 1 tablespoon | Yellow mustard |
| 1 teaspoon | Chili powder |
| ½ teaspoon | Basil |
| 1 | Garlic clove -- minced |
1. Sort and rinse beans. Bring beans and the 6 cups water to a boil.
Simmer 2 minutes. Cover and remove from heat. Let stand at least 1 hour. 2. Trim all fat from beef and cut into 1-inch cubes. 3. Combine flour, salt and pepper in a plastic bag; put in the beef cubes and shake to coat beef. Brown the beef in the bacon drippings; drain off the fat. 4. Drain the beans, reserving 2 cups liquid. Combine beans, beef, reserved liquid and remaining ingredients. 5. Cover tightly and bake in 325-degree oven for 2-½ hours or until meat and beans are done.
Recipe By : Jo Anne Merrill From: Date: 05/30