Devilish Beef Stew

1-1/2 pounds beef stew meat cut in one inch cubes

1/3 cup all purpose flour

2 tbs cooking oil

2 cups water

1 tbs dry mustard

1-1/2 tsp salt

1 clove garlic, minced

1 tsp chili powder

1 tsp Worcestershire Sauce

1/4 tsp pepper

1-1/2 cups water

4 med potatoes, peeled and quartered

6 small onions, quarted

2 stalks celery, cut in 1-inch pieces

1 med bell pepper, cut in one inch pieces

1/4 cup cold water

In 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 the meat to the pan; remove from heat Add 2 cups water. mustard. salt garlic chili powder Worcestershire sauce and pepper Simmer, covered 1-1/2 hours or till meat is almost tender.

Add the 1-1/2 cups water, potatoes onion. carrots. celery and bell pepper. Simmer covered about 30 minutes or till vegetables am tender.

For gravy remove meat and vegetables, skim fat from liquid if necessary. Blend the 1/4 cup cold water into the reserved flour till 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.

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Cajun Country -- New Iberia, Louisiana