1/2 c. flour
1/2 c. oil
1 to 1 1/2 lb. stew meat
1 lg. onion
1 bell pepper
6 to 8 potatoes
Salt & pepper
Garlic powder
Creole seasoning
Worcestershire sauce

Make a dark brown roux with oil and flour. Add chopped onions and bell pepper and cook until onions are clear and soft. Season meat with listed seasonings. Add meat to roux, cover and cook until meat is tender. Stir often. Add 6 cups of water and cubed potatoes. Season to taste. Cook until potatoes are done and stew is desired thickness. Serve over hot rice.