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Ranch Hand Stew

From MURSKI HOMESTEAD BED & BREAKFAST
8 strips thick sliced bacon
1/3 c. flour
salt
1/2 tsp. Black pepper
1 Tb. fresh thyme or 1 tsp. dried thyme
2 1/2 pounds beef chuck or bottom round, cut into 1 ½ inch cubes
1 c. chopped onion
1 1/2 c. strong brewed coffee
3 Tb. Chili sauce or ketchup
2 Tb. Molasses
2 Tb. Worcestershire sauce
18 small boiling onion, peeled
6 small red potatoes, peeled and quartered
8 carrots, peeled, cut into 1 12/ inch lengths
chopped fresh parsley for garnish
fresh French bread

Cook the bacon slowly to render the fat in a dutch oven over medium low heat. Remove cooked bacon with slotted spoon; set aside. Combine flour, 1 tsp. Salt, pepper and thyme. Pat beef cubes dry and toss with flour mixture. Brown beef in bacon drippings over medium high heat, working in batches if necessary. Remove browned beef and set aside.

Add chopped onion to the pan and cook 1 to 2 minutes. Stir in coffee, chili sauce, molasses, Worcestershire and reserved beef and bacon. Cover and simmer over low heat 1 hour, stirring occasionally.

Add boiling onions and 3 cups water. Simmer covered 30 minutes. Stir in potatoes, carrots and more water if necessary. Continue to simmer the stew, partially covered, about 30 minutes or until potatoes and carrots are tender. Add salt to taste and serve garnished with fresh parsley. Serves: 6

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