Venezuelan Beef Stew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 5 slice bacon, cut into small pieces
- 453.59 g round steak
- 59.14 ml flour
- 177.44 ml cooked ham, cubed
- 70.87 g chorizo sausage, halved lengthwise then sliced 1/2-inch thick
- 113.39 g package pepperoni, sliced
- 425.24 g can tomatoes, chopped
- 118.29 ml green pepper, chopped
- 59.14 ml celery, chopped
- 236.59 ml beef broth
- 59.14 ml sherry wine
- 7.39 ml cilantro, minced
- 7.39 ml steak sauce (A1 sauce preferred)
- 7.39 ml Worcestershire sauce
- 1.23 ml dry mustard
- 0.61 ml ground cloves
- 354.88 ml potatoes, peeled cubed
- 236.59 ml white pearl onion
- 118.29 ml carrot, sliced
- 236.59 ml frozen peas
directions
- 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.
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