Barbecue Beef

• 1 1/2 lb. stew meat, cut in 1-inch squares
• 2 Tbsp. shortening
• 1 can beef broth
• 1/2 c. water
• 1/4 c. ketchup
• 1 Tbsp. mustard
• 1 large clove garlic, minced
• dash of Tabasco sauce
• 1/2 tsp. salt
• dash of pepper
• 2 large onions, quartered
• 1 bell pepper, cut in 1-inch squares
• 2 Tbsp. flour

1. In skillet, brown beef in shortening.
2. Pour off fat.
3. Add soup, 1/4 cup water, ketchup, mustard, garlic, Tabasco sauce and seasonings.
4. Cover and simmer 1 1/2 hours.
5. Add onions; cook 40 minutes more.
6. Add green pepper; cook 20 minutes longer or until tender.
7. Stir now and then.
8. Gradually blend 1/4 cup water into flour until smooth; slowly stir into stew.
9. Cook, stirring, until thickened.
10. Serve over rice, if desired.

stew meat, shortening, beef broth, water, ketchup, mustard, clove garlic, tabasco sauce, salt, pepper, onions, bell pepper, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=977425 (may not work)