2 lb Stew beef
2 tbsp Flour
1 tbsp Butter
1 tbsp Vegetable oil
2 Onions, chopped
2 Cloves garlic, minced
2 slice Lean bacon, chopped
2 tbsp Minced canned green chilies,
Optional
1/2 tsp Dried thyme
1/2 tsp Ground allspice
1/4 tsp Nutmeg
1 cup Beef stock
1 cup Tomato juice
Salt and pepper to taste
2 lb Sweet potatoes, about 3
Large
1 Red pepper, chopped
1 Green pepper, chopped
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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.
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