Spindletop Beef Stew
2 lbs stew meat
3 tablespoons oil
Flour
1 teaspoon salt
3 tablespoons mustard
1 large onion, diced
1 package frozen green peas, cooked
8 sliced raw carrots
3 large potatoes cubed
3 cups tomato juice
Sprinkle meat with flour and salt; brown in oil in Dutch oven. Add tomato juice, carrots, potatoes and mustard; simmer very slowly for 2-3 hours, until meat is tender. Add peas and onions; simmer for 15 more minutes. Add pasta or rice when serving, as desired, and garnish with parsley. Serves 4.
