Beef Bean and Bacon Stew

Beef Bean and Bacon Stew

Another winter warm-up recipe to take the chill out of your bones. This one is a smoky flavored close cousin to chilli but with out the heat if you so choose. I like it just as it is but we sometimes serve it on a bed of brown or basmati rice; very tasty and very healthy too.

• 2 to 3 pounds of blade, chuck or round roast, cut in 1 inch cubes
• 1/2 pound thick cut smoked bacon

In a large heavy bottomed frying pan, cook the bacon until crisp and remove from pan. Drain off the bacon fat and add

• 3 tbsp olive oil

Season the beef cubes with salt and pepper. Over medium heat, brown all of the beef pieces in small batches being careful not to overcrowd the pan. Add the browned beef to a covered roasting pan. De-glaze the pan with 1 cup orange juice and add the liquid to the roasting pan along with the beef. Also add

• 1 small red onion, chopped
• 3 cloves minced garlic

Cover the roasting pan with aluminum foil and then the cover to provide a good seal. Roast in a 300 degree F oven for 1 to 1 ½ hours before adding:

• 32 ounce can diced tomatoes (or use 4 cups chopped fresh tomatoes and 1 cup tomato juice)
• 1 1/2 cups cup beef stock (low salt version)
• 16 ounce can red kidney beans, rinsed and drained
• 1 tsp Chinese five spice
• 1 tsp ground thyme
• 1tsp salt
• 1 tsp black pepper
• 4 tbsp hot sauce (optional)
• 4 tbsp Worcestershire Sauce
• 4 tbsp molasses

Increase the temperature to 350 degrees F and return the roasting pan to the oven without the aluminum foil and continue to cook for an additional 1 ½ to 2 hours or until the beef pieces are tender and the sauce is thickened. In the last half hour of cooking time add

• 1 1/2 cups sweet corn (fresh or frozen)

Serve on its own or over rice or pasta.