Venezuelan Beef Stew

This recipe is from a Maracaibo, Venezuela restaurant.

• Ready In: 2 hrs 20 mins
• Serves: 10

Ingredients

• 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

Directions

1. In a dutch oven, cook bacon until crispy. Set aside but reserve drippings.
2. Trim fatty edges from round steak and then cube steak into 1 inch pieces. Toss beef meat with flour to coat.
3. Brown beef in the drippings. Drain fat and then stir in next 13 ingredients. Bring to a boil then reduce heat.
4. 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.
5. Sprinkle with bacon.