Ketcham Canyon Stew **** 3/97

Categories:
beef, soups-stews, ToTryAgain

1/2 lb bacon; chopped
4 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 1/2 lb stew meat
1/2 cup chopped onion
1 cup strong coffee
1 1/2 tablespoon chili sauce
1 tablespoon molasses
1 tablespoon worcestershire sauce
15 oz jar aunt nellies whole
1 holland style onions
3 small red potatoes; chopped
2 carrots; sliced

In a dutch oven over low heat; cook the bacon slowly to render the fat. Remove the cooked bacon with a slotted spoon and set aside. Combine the flour, salt, pepper, and thyme in a large bowl. Pat the beef dry and toss with the flour mixture until well coated. Over medium high heat, brown the beef in the bacon drippings. Remove the browned meat and set aside. Add the chopped onion to the pan and cook one to two minutes. Stir in the coffee, chili sauce, molasses, Worcestershire, reserved bacon and beef. Cover and simmer over low heat for 35 minutes, stirring occasionally. Add 1 1/2 cups of water, potatoes and carrots. Simmer until meat and veggies are tender, 1/2 hour. Add onions and cook until warm. You may have to add some water or beer to this during the cooking time. This would be even better with some dumplings on top during the last 15 minutes of cooking time.

Yield: 5 servings