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Cuban Beef Stew

beef - other, stews

2 pounds stewing beef cubes
2 tablespoons all-purpose flour
1 tablespoon (each) butter and vegetable oil
2 onions; chopped
2 cloves garlic; minced
2 slices lean bacon; chopped
2 tablespoons minced canned green chilies; optional
1/2 teaspoon (each) dried thyme and ground allspice
1/4 teaspoon grated nutmeg
1 cup (each) beef stock and tomato juice
3/4 teaspoon salt
1/2 teaspoon pepper
3 large sweet potatoes; about 2 pounds total
1 each sweet red and green pepper; chopped

In shallow dish, coat beef evenly with flour. in Dutch oven, melt butter with oil over medium-high heat; brown meat, in batches. Transfer to plate and set aside. Add onions, garlic, bacon, chilies (if using), thyme, allspice and nutmeg to pan; cook over medium heat, stirring often, for 5 minutes or until onions are softened. Stir in beef stock, tomato juice, salt and pepper; bring to boil. Return meat to pan. Reduce heat, cover and simmer for 1 1/2 hours. Peel and cut sweet potatoes into bite size pieces; add to pan and cook, covered, for 30 minutes. Gently stir in red and green peppers; cook, uncovered and stirring often, for about 30 minutes or until slightly thickened and meat is tender. VARIATIONS Slow-Cooker Cuban Beef Stew: Follow first 2 paragraphs as directed. Transfer meat and vegetable mixture to slow-cooker: Cover and cook on Low setting for 6 to 8 hours or until meat is tender. Increase heat to High setting. Add sweet potatoes and red and green peppers; cover and cook for 1 hour or until potatoes are tender.

Contributor: Canadian Living Magazine, April, 2001

Yield: 6 servings

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