(Venezuelan Meat Stew)

Ingredients

• •5 slices bacon, cut into pieces
• •1 pound beef round steak
• •1/4 cup all-purpose flour
• •3/4 cup cooked ham, cubed
• •5 1/2 ounces small smoked sausage links
• •1 3 ounce package sliced pepperoni
• •1 4 ounce can chopped green chilies
• •1 15 ounce can stewed tomatoes
• •1/4 cup chopped celery
• •1/4 cup dry sherry
• •1 1/2 teaspoons steak sauce
• •1 1/2 teaspoons Worcester sauce
• •1/8 teaspoon dry mustard
• •1 dash ground allspice
• •1/4 pound carrots, whole baby or chopped
• •1 1/2 cups cubed peeled potatoes
• •1 cup frozen pearl onions
• •1 cup frozen peas

Directions

1. 1In a Dutch oven, cook the bacon until it is crisp. Drain and set aside. Reserve the drippings in the Dutch oven.
2. 2Trim off the fatty edges from the round steak and cut the meat into one-inch cubes. Toss the cubes in the flour to coat, and then brown them in the hot drippings. Now drain off the fat and add the next 11 ingredients.
3. 3Bring to a boil, then reduce heat and cover. Simmer for about an hour or until the meat is nearly tender.
4. 4Add the carrots, potatoes, and onions. Cover and cook 25 to 30 minutes more, adding the peas during the last five minutes.
5. 5Skim off fat if necessary, and top with the bacon