Red and Green Stew

• 1 lb beef (ground to about twice the size of hamburger)
• 1 cup onion, diced
• 1 cup green bell pepper, seeded and diced
• 1 cup celery, diced
• 12 cup celery leaves, fine dice
• 1 (1 lb) can kidney bean, drained and rinsed
• 2 (15 ounce) cansdiced tomatoes (or at least peeled)
• 2 (8 ounce) cans tomato sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic, peeled and diced
• 2 tablespoons green chili salsa (I like Mrs. Renfroe's)
• 1 (12 ounce) can beer
• 1 tablespoon olive oil
• 1 tablespoon butter

1. Heat the olive oil and butter in the bottom of a heavy pan until melted.
2. Add the onion and saute until transparent.
3. Then remove with a slotted spoon.
4. Add ground beef to the pan and fry until brown.
5. Add onions and the rest of the ingredients and simmer over low heat until the tomatoes start to break down.
6. Taste and adjust seasonings.

beef, onion, green bell pepper, celery, celery, kidney bean, tomatoes, tomato sauce, salt, black pepper, garlic, green chili salsa, beer, olive oil, butter

Taken from www.food.com/recipe/red-and-green-stew-41110 (may not work)