VENEZUELAN BEEF STEW

Venezuelan Beef Stew image

Provided by Member 610488

Categories Stew

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 20

5 slices bacon, cut into small pieces
1 lb round steak
1/4 cup flour
3/4 cup cooked ham, cubed
2 1/2 ounces chorizo sausage, halved lengthwise then sliced 1/2-inch thick
1 (4 ounce) package pepperoni, sliced
1 (15 ounce) can tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 cup beef broth
1/4 cup sherry wine
1 1/2 teaspoons cilantro, minced
1 1/2 teaspoons steak sauce (A1 sauce preferred)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 1/2 cups potatoes, peeled cubed
1 cup white pearl onion
1/2 cup carrot, sliced
1 cup frozen peas

Steps:

In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
Cover and simmer for 1 hour. Add potatoes, onions and carrots. Cover and cook for 35 more minutes. Stir in the peas the last 5 minutes.
Sprinkle with bacon.

Nutrition Facts : Calories 305.6, Fat 16.8, SaturatedFat 6.1, Cholesterol 63.4, Sodium 462.1, Carbohydrate 13.5, Fiber 2.3, Sugar 3.5, Protein 19.3

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