Beef Stew

Ingredients :

· 4 pcs. bacon strips
· 1-1/2 lb. beef, cut into chunks
· 4 cloves garlic, crushed
· 1 onion, chopped
· 1 can (156 mL) tomato paste or 1 can (398 mL) tomato sauce
· 1-1/2 cup water
· 10 small white onions, whole
· 1 bay leaf
· salt and pepper
· 1 cup green peas
· 1 red bell pepper, cut into strips
· 1 green bell pepper, cut into strips
· 2 carrots, cubed
· 3 to 5 potatoes, peeled, quartered and fried
· 2 to 3 tbsp. breadcrumbs, for thickening

(Cooking Conversion Chart)

Cooking Procedures :

1. Wash potatoes. Peeled and quartered. Fry until golden brown and set aside.

2. Spread bacon strips on a hot pan over medium heat. Fry bacon until becomes crispy. Drain bacon strips on paper towels and set aside.

3. In the same pan, put beef chunks and stir-fry until golden brown. Add in garlic and chopped onion. Sauté for a few minutes until soft and wilted.

4. Pour in tomato paste (or tomato sauce, if using). Stir and bring to boil for about 3 to 5 minutes. Add water, whole onions, bay leaf and season with salt and pepper. Cover and lower the heat. Let it simmer until meat is tender. Add 1/2 cup water if sauce dries up and meat is still tough. Continue cooking.

5. When meat is almost done, add green peas, pepper strips, cubed carrots and fried potatoes. Cook for another 8 to 10 minutes.

6. Thicken sauce with breadcrumbs. Stir to blend and let it simmer for a few more minutes. Remove from heat.

7. Transfer to a serving dish and arrange crispy bacon on top. Serve hot.