A Good Stew

Some people don't care for stew, but that may be because they aren't making it with chuck roast. I learned all about chuck from my friend Heather, who makes a mighty good stew. This is not her recipe, but it's quite delicious just the same.

Ingredients:

Half an onion, sliced into rings
2 carrots, coined
About 2 lbs. of chuck steak (no bones)
1 small can tomato sauce
1 green pepper, sliced into strips
Half a jar of roast peppers
A liberal sprinkling of paprika
Salt and pepper to taste

To make:

In a large dutch-oven type pan, sautee the onion in a little oil. Add the chuck steak, browning on both sides, and sprinkle with paprika, salt and pepper as it cooks. (Note: don't be shy with the paprika.) Add carrots to the pan and continue to sautee for a few minutes longer. Pour in the tomato sauce and roast peppers. (I added the juice from the pepper jar to mine, but I don't think I'd do that again). Cook on medium heat until the liquid begins to bubble, then reduce to a simmer. Add the slices of green pepper. Cook on low heat for about 2 hours. The meat will be fork-tender and break apart easily.

Serve over white rice. Makes 3 or 4 servings.

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