Devilish Beef Stew Food

DEVILISH BEEF STEW

Steps:

• In a plastic bag, toss beef cubes with flour to coat, reserving the remaining flour.
• In a Dutch oven, brown beef 1/3 at a time in hot oil.
• Return all meat to pan and remove from heat.
• Add 2 cups of water, mustard, salt, garlic, chili powder, worcestershire and pepper.
• Simmer covered for 1 to1 1/2 hours or until meat is almost tender.
• Add 1 1/2 cup water, potatoes, onions, carrots, celery and simmer covered for 30 minutes.
• For Gravy, remove meat and veggies, skim fat from liquid.
• If necessary, blend the 1/4 C water into the reserved flour until smooth.
• Slowly stir into hot liquid. Cook and stir until thickened and bubbly.
• Season with salt and pepper, return meat and veggies to the gravy mixture and heat through.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.