4 to 5 tbsp. all-purpose flour, divided
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless beef for stewing, cut into 1 1/2 inch cubes
2 tbsp. melted shortening
1 c. water
1 med. onion, chopped
1 green pepper, chopped
2 tsp. ground sage
1 clove garlic, minced
1 (16 oz.) can tomatoes, undrained
2 (15 oz.) cans black-eyed peas, drained (optional)

Combine 2 tablespoons flour, salt, and pepper. Dredge beef with flour mixture; brown in shortening. Add water, green pepper, onion, sage, and garlic. Drain and chop tomatoes, reserving juice; set aside 1/4 cup juice for gravy.

Add tomatoes, reserved tomato juice except 1/4 cup, and peas to meat mixture; cover and simmer 30 minutes. Remove meat and vegetables to a warm 2-quart casserole dish.

Make a paste with 2 to 3 tablespoons flour and reserved 1/4 cup tomato juice; add to cooking liquid, stirring constantly until smooth and thickened. Pour gravy over meat and vegetables. Yield: 6 to 8 servings.