Uncooked reduced fat bacon
2 slice(s), thin, reduced-sodium
Uncooked lean beef round
16 oz, top, or (1 pound) trimmed of all visible fat and cut into 3⁄4-inch chunks
¼ tsp, freshly ground
Frozen pearl onion(s)
4 medium, cut into 2-inch pieces
1 cup(s), strong brewed
2 Tbsp, or ketchup
1 Tbsp, mild
1 pound(s), all-purpose, peeled and cut into 3⁄4-inch chunks
Uncooked string beans
½ pound(s), or green beans
Liquid smoke flavoring
Hot pepper sauce
- Heat a nonstick Dutch oven over medium heat. Add the bacon and cook until crisp. With a slotted spoon, transfer the bacon to a paper towel to drain. Remove all but 2 teaspoons of the fat from the Dutch oven.
- Meanwhile, pat the beef chunks dry with a paper towel; sprinkle with the salt and 1⁄8 teaspoon of the pepper. Put the beef and flour in a zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour. Add half of the beef to the bacon fat in the pot and cook over medium-high heat until browned on all sides, about 5 minutes. Transfer the beef to a plate. Repeat with the remaining beef.
- Add the onions and carrots to the pot. Cook, scraping up the browned bits with a wooden spoon, until the onions are golden, about 3 minutes. Return the beef to the pot. Crumble the bacon and add to pot. Stir in the water, coffee, chili sauce, molasses, and the remaining 1⁄8 teaspoon pepper.
- Bring the stew to a boil. Reduce the heat and simmer, covered, about 1 hour. Add the potatoes, green beans, liquid smoke, and pepper sauce. Simmer, covered, until the beef is fork-tender, about 20 minutes longer. Yields 2 1⁄2 cups per serving.