• 1 1/2 pounds round steak, trimmed of all fat and gristle
• 2 tbsp flour
• 1 1/2 tsp chili powder
• 1/4 tsp sea salt
• 1 tsp Vegit
• 1/4 tsp black pepper
• 1 tsp ground cumin
• 2 tbsp canola oil
• 1 cup water
• 1/4 cup catsup
• 1/2 tsp dried red chilies
• 1 tsp dry mustard
• 1 cup celery, sliced diagonally
• 1 medium onion, chopped
• 1 medium carrot, sliced diagonally in 1/2" thick slices
• 1 small bell pepper, cut into 1/4” strips
• 1/2 small red bell pepper, cut the same
• 15 ounce can kidney beans, juice included

1. Cut meat from bone and remove all fat and membraneous tissues.
2. Cut meat into cubes about 1” square.
3. Mix the flour, chili powder, salt, Vegit, pepper, and ground cumin in a small bag.
4. Flour the meat cubes in this mixture.
5. Use a heavy pot or large frying pan with a lid.
6. Brown the meat over medium heat for about 10 minutes.
7. Drain away and discard any excess fat or oil.
8. Add water, catsup, chilies, celery, onion and mustard and stir well.
9. Cook on slow boil for about 25 to 30 minutes until meat is tender.
10. Check often and add more water if juice gets too thick.
11. Add the carrot and any leftover flour mixture. Cover and simmer for about 15 to 20 minutes.
12. Add the bell pepper, red pepper and beans (including the juice in the can) and bring to a boil.
13. Turn heat down and simmer with lid on tight for about 10 minutes.
14. Serves 4 or more.

Serve with rice or a bed of elbow macaroni to which dried parsley flakes have been added.