Spicy Beef Stew

• 2 lb. lean beef chuck, cut in cubes
• 2 Tbsp. oil
• 1 tsp. sugar
• 2 to 4 Tbsp. flour
• 1 tsp. chili powder
• 1 bay leaf
• 1/4 tsp. thyme
• 4 whole cloves
• 1/2 tsp. Tabasco sauce
• 1 medium onion, chopped
• 1 can whole tomatoes
• 1 green pepper, chopped
• 1 can beef broth
• 1 (12 oz.) can V-8 juice
• 6 potatoes, cubed
• 6 carrots, sliced
• 6 small onions, peeled
• 1 c. frozen peas
• 1 dried whole red pepper (hot)

1. Brown meat slowly in
2. Dutch
3. oven
4. with
5. oil.
6. Sprinkle with sugar and brown until
7. well
8. seared.
9. Dust with flour and continue to brown.
10. Add
11. seasonings,
12. bay
13. leaf, cloves, tomatoes, chopped onion and
14. green
15. pepper.
16. Add broth, V-8 juice, Tabasco sauce and dried whole
17. red pepper.
18. Cover and simmer 1 1/2 to 2 hours or until
19. meat
20. is tender.
21. Remove red pepper. Add vegetables except peas
22. and
23. simmer
24. 30 minutes.
25. Add peas and simmer 15 minutes. Serve with baking powder biscuits.

lean beef chuck, oil, sugar, flour, chili powder, bay leaf, thyme, cloves, tabasco sauce, onion, tomatoes, green pepper, beef broth, potatoes, carrots, onions, frozen peas, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655409 (may not work)