| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef, Stew, Bacon, Chili, Tomato |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Stew beef |
| 2 |
tb |
Flour |
| 1 |
tb |
Butter |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Onions, chopped |
| 2 |
|
Cloves garlic, minced |
| 2 |
sl |
Lean bacon, chopped |
| 2 |
tb |
Minced canned green chilies, |
|
|
Optional |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Beef stock |
| 1 |
c |
Tomato juice |
|
|
Salt and pepper to taste |
| 2 |
lb |
Sweet potatoes, about 3 |
|
|
Large |
| 1 |
|
Red pepper, chopped |
| 1 |
|
Green pepper, chopped |
INSTRUCTIONS
Pat beef dry, coat with flour and brown in a Dutch oven with the butter and
oil until browned on all sides. Set aside. Reduce heat, cook onions,
garlic, bacon, chilie, and the spices for about 5 minutes or until the
onions are soft. Stir in the beef stock and tomato juice and season to
taste with salt and pepper. Add meat, cover and simmer for 1-1/2 hours.
Meanwhile, peel the sweet potatoes and cut into bite sized pieces. Add to
pot and cook, covered, for about 30 minutes or until meat is tender. Add
the peppers and continue to cook about 5 minutes until the peppers are
crisp/tender. Makes about 5 servings.
Origin: Canadian Living, October 1995.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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