2 pounds beef stew meat
1 cup navy beans
6 cups water
2 tablespoons flour
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaves
2 tablespoons bacon grease
8 ounces tomato sauce
2 onions
1 tablespoon yellow mustard
1 teaspoon chili powder
1/2 teaspoon basil
1 garlic clove — minced
1. Sort and rinse beans. Bring beans and the 6 cups water to a boil.
Simmer 2 minutes. Cover and remove from heat. Let stand at least 1 hour. 2. Trim all fat from beef and cut into 1-inch cubes.
3. Combine flour, salt and pepper in a plastic bag; put in the beef
cubes and shake to coat beef. Brown the beef in the bacon drippings; drain off the fat. 4. Drain the beans, reserving 2 cups liquid. Combine beans, beef,
reserved liquid and remaining ingredients. 5. Cover tightly and bake in 325-degree oven for 2 1/2 hours or until
meat and beans test done.