Creole Beef Stew

• 1 1/2 pounds lean beef for stewing, cut into 1-inch cubes
• 3 potatoes, peeled and cubed
• 3 ears fresh corn, cut from cob
• 2 tomatoes, peeled and chopped
• 2 carrots, scraped and sliced
• 1 large onion, chopped
• 1 medium-size green pepper, seeded and chopped
• 1/2 pound green beans, snapped and strings removed
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 3 1/4 cups water, divided
• 1 tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 cup chopped fresh parsley

1. Arrange meat in bottom of a 3-quart casserole; layer potatoes, corn, tomatoes, carrots, onion, green pepper, and green beans on top of meat. Sprinkle with 1 teaspoon salt and pepper; pour 3 cups water over mixture. Cover and bake at 400u0b0 until bubbly; reduce heat to 325u0b0, and continue to bake an additional 2 hours.
2. Transfer meat and vegetables to a large serving bowl or tureen using a slotted spoon; reserve liquid in casserole. Combine remaining water and flour, stirring to make a paste; add flour mixture, remaining salt, garlic powder, Worcestershire sauce, and parsley to casserole, mixing well. Cook over medium heat, stirring constantly, until gravy thickens.
3. Spoon gravy over vegetable-meat mixture; serve hot.

lean beef, potatoes, corn, tomatoes, carrots, onion, green pepper, green beans, salt, pepper, water, flour, garlic, worcestershire sauce, parsley

Taken from www.myrecipes.com/recipe/creole-beef-stew (may not work)