3 lbs. of boney cuts beef
1/4 tsp. cayenne, white & black pepper
Pinch of salt
6 tbsp. oil
1 red pepper, seeded & chopped
2 sticks celery, sliced
6 tbsp. flour
2 cloves garlic, crushed
5 c. stock or water
2 tbsp. chopped parsley

Cut meat into pieces, sprinkle with red, white and black pepper and salt. Heat oil in a large stock pot, and when hot add meat, a piece at a time, and brown on both sides.

When meat is brown, move to a plate and add the onions, peppers and celery to the oil. On low heat saute until soften. Remove and set aside with meat.

Add flour to the remaining oil and stir well. Cook until golden brown. Add garlic, stock or water, meat and vegetables to the pot and bring to a boil. Cove and simmer until meat is tender and serve. For variation, use lamb, pork chops or sliced pork.