Chuck Wagon Stew - cooking recipe

Ingredients

3 lb. beef stew meat
2 cans pack tomatoes
1/3 c. dried onion flakes
1 can red kidney beans
2 tsp. salt
3 tsp. chili powder
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/2 tsp. oregano leaves
1 tsp. sugar
2 Tbsp. flour
2 Tbsp. water
6 c. hot rice

Preparation

Trim excess fat off stew meat and save fat to brown meat.
Cut beef into 1 1/2-inch cubes.
Add to hot fat and cook until brown on all sides.
Add tomatoes and onion flakes; cover and simmer for 1 hour or until meat is almost tender.
Drain kidney beans and add salt, chili powder, black pepper, garlic powder, oregano leaves and sugar.
Blend flour with water.
Cover and simmer 30 minutes or until thickened.
Serve over hot, cooked rice.