Title: Beef Stew D'orleans
Categories: Ethnic Meat Soup
Yield: 8 Servings

1 1/2	lb	Beef stew meat - cut in 1 cubes
1/3	c	All purpose flour
2	tb	Olive oil
2	c	Water
1	tb	Dry mustard
3		Cloves garlic, minced
1 1/2	ts	Chili powder
1	ts	Worcestershire sauce
1		Salt and pepper to taste
1 1/2	c	Water
4	md	Potatoes, peeled & quartered
6	sm	Onions -- quartered
3		Stalks celery -- cut in 1 pieces
1	lg	Bell pepper -- cut in 1 pieces
1/4	c	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 11/2 hours or until meat is almost tender. Add the 1 1/2 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 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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