2 lbs. boneless stew meat
1 c. Navy beans
6 c. water
2 tbsp. flour
2 tbsp. bacon drippings or Crisco
1 (8 oz.) can tomato sauce
3 sm. onions
2 tbsp. mustard
1 tsp. chili powder

Cut beef into 1-inch cubes. Sort and wash beans and cover with water. Bring to boil, reduce heat and simmer for 2 or 3 minutes. Remove from heat, let stand for 1 hour.

Combine flour and salt. Dredge beef in flour and salt. Saute in Crisco until browned. Drain beans, reserving 2 cups liquid. Combine all ingredients. Bake in 325 degree oven for 2 to 2 1/2 hours or until beef and beans are tender.