Honeyed Beef Stew

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 strips celery, chopped
• 2 large carrots, peeled and sliced
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons yellow mustard
• 1/4 cup ketchup
• 2 cups water
• Salt to taste
• Freshly ground pepper, to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat.

In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.

Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables.

Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.