Name: Tres Y Tres Carne
Ingredients: 2 1/2 c Red wine; preferably Burgundy or Zinfandel; 3 tb Olive oil; 1 Bay leaf; 2 Sprigs fresh oregano -or-; 1 ts Dried leaf oregano; 4 Leaves fresh sage -or-; 1 ts Dried leaf sage; 2 Or more fresh Jalapenos; finely minced; 2 1/2 lb Beef sirloin; cut in 1" cubes; 1/2 c Dried baby lima beans -or-; 1 cn (1-lb) lima beans; 1/2 c Dried pinto beans -or-; 1 cn (1-lb) pinto beans; 1/2 c White Navy beans -or-; 1 cn (1-lb) white navy beans; 1 ts Salt; if using dry beans; 4 c Water; with dry beans; 3/4 c Unsalted butter; 3 lg Fresh Poblano chiles; cut in 1-inch strips; 2 c Beef broth; 1 c Each of 1/2-inch squares of green; red and yellow bell peppers (up to); 12 oz Dried wide egg noodles

It would not have been right for the restoration of human nature to be left undone, and…it could not have been done unless man paid what was owing to God for sin. But the debt was so great that, while man alone owed it, only God could pay it, so that the same person must be both man and God. Thus it was necessary for God to take manhood into the unity of His Person, so that he who in his own nature ought to pay and could not should be in a person who could… The life of this Man was so sublime, so precious, that it can suffice to pay what is owing for the sins of the whole world, and infinitely more.

Anselm

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Meat	6	Servings

INGREDIENTS

2 1/2	c	Red wine; preferably Burgundy or Zinfandel
3	tb	Olive oil
1		Bay leaf
2		Sprigs fresh oregano -or-
1	ts	Dried leaf oregano
4		Leaves fresh sage -or-
1	ts	Dried leaf sage
2		Or more fresh Jalapenos; finely minced
2 1/2	lb	Beef sirloin; cut in 1" cubes
1/2	c	Dried baby lima beans -or-
1	cn	(1-lb) lima beans
1/2	c	Dried pinto beans -or-
1	cn	(1-lb) pinto beans
1/2	c	White Navy beans -or-
1	cn	(1-lb) white navy beans
1	ts	Salt; if using dry beans
4	c	Water; with dry beans
3/4	c	Unsalted butter
3	lg	Fresh Poblano chiles; cut in 1-inch strips
2	c	Beef broth
1	c	Each of 1/2-inch squares of green; red and yellow bell peppers (up to)
12	oz	Dried wide egg noodles

INSTRUCTIONS

In glass or stainless steel bowl, stir in wine, oil, herbs & jalapenos. Add
beef cubes, stir well & let stand at least 2 hours at room temperature,
stirring occasionally. Meanwhile, sort & rinse dry beans, then place in a
heavy 4- to 5-quart saucepan. Add salt & 4 cups water; bring to a boil,
then cover, turn off heat & let stand 1 hour. Return to a boil; reduce
heat, cover & simmer 1-1/2 hours until almost tender, adding more water as
necessary. Melt 1/4 cup butter in a skillet; add chiles & cook until
browned. Set aside. Drain beef, reserve marinade. Melt remaining 1/2 cup
butter in another skillet over medium heat. Add beef & cook until well
browned, stirring as needed. Add beef, reserved marinade, chiles & broth to
beans. (If using canned beans, drain & rinse, then combine with beef,
marinade, chiles & broth). Cover & simmer 1 to 1-1/2 hours or until beans
are very tender & meat is almost tender. Then add bell peppers & simmer
15-30 minutes longer until peppers & beef are tender. Following package
directions, cook noodles in boiling water just until tender to bite. Drain
well, mound on a platter & nestle beef stew in the middle for a very pretty
entree. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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