| 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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