1 1/2 lbs. beef stew meat, cut in 1 inch cubes
1/3 c. flour
2 tbsp. cooking oil
2 c. water
1 tbsp. 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 c. water
4 med. potatoes, peeled and quartered
6 sm. onions, quartered
4 carrots, quartered
2 stalks celery, cut in 1 inch pieces
1/4 c. 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 meat to pan; remove from heat. Add 2 cups water, mustard, salt, garlic, chili powder, Worcestershire sauce and pepper. Simmer covered 1 to 1 1/2 hours or until meat is almost tender.

Add the 1 1/2 cups water, potatoes, onions, carrots and celery. Simmer covered for about 30 minutes or until vegetables are tender. For gravy, remove meat and vegetables. Blend the 1/4 cup cold water into the reserved flour until smooth. Slowly stir into hot liquid. Cook and stir until thickened and bubbly. Return meat and vegetables to gravy mixture. Heat through. Makes 8 servings.