Venezuelan Beef Stew

• 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

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.

bacon, steak, flour, chorizo sausage, pepperoni, tomatoes, green pepper, celery, beef broth, sherry wine, cilantro, steak sauce, worcestershire sauce, mustard, ground cloves, potatoes, white pearl onion, carrot, frozen peas

Taken from www.food.com/recipe/venezuelan-beef-stew-481688 (may not work)