Beef Cacciatore Stew

By á-1839

Ingredients

• Salad Oil
• 4 lbs Stew beef, cut into 1 1/2 inch cubes
• 2 large onions, diced
• 2 medium green peppers, diced
• 2 28 oz can tomatoes
• 2 8 oz cans tomato sauce
• 1 cup cooking sherry or dry red wine
• 1 3/4 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon thyme leaves
• 1/2 teaspoon ground allspice

Preparation

Step 1

About 2 hours before serving:

In 8-quart dutch oven over medium high heat, in 3 tablespoons hot salad oil, cook beef for stew 1/3 at a time, until well browned on all sides, removing pieces as they brown and adding more salad oil if necessary.

In drippings remaining in dutch oven over medium heat, cook onions, green peppers until vegetables are tender, about 10 minutes, stirring frequently. Return meat to dutch oven; add tomatoes with their liquid and remaining ingredients over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally.

Serve immediatley