2 lb Stew beef
2 tb Flour
1 tb Butter
1 tb Vegetable oil
2 Onions, chopped
2 cl 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
3 lg Sweet potatoes; (2 lb)
1 Red pepper, chopped
1 Green pepper, chopped
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.
