Devilish Beef Stew

 Devilish beef stew

1½ pounds beef stew meat, cut in 1 inch cubes

1/3 cup flour

2 tablespoons cooking oil

2 cups oil

1 tablespoon dry mustard

1½ teaspoon salt

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

¼  teaspoon pepper

1½ cup water

4 medium potatoes, peeled and quartered

6 small onions, quartered

4 carrots, quartered

2 stalks celery, cut in 1 inch pieces 

¼ cup cold water

In a plastic bag toss beef cubes with flour to coat, reserving remaining flour, in a large saucepan or Dutch oven brown the beef, 1/3 at a time, in hot oil. Return all meat to pan; remove from heat. Add the 2 cups water, mustard, salt, garlic, chili powder, Worcestershire sauce, and pepper. Simmer, cover, 1 t 1 ½ hours or till meat is almost tender. 

Add the 1½ cups water, potatoes, onions, carrots, and celery. Simmer covered, about 30 minutes or till vegetables are tender. 

For gravy, remove meat and vegetables; skim fat from liquid, if necessary. Blend the ¼ cup cold water into the reserved flour till smooth. Slowly stir into hot liquid. Cook and stir till thickened and bubbly. Season to the paste with salt and pepper. Return meat and vegetables to the gravy mixture. Heat through.

Makes 8 servings.